Yield: 4 Servings
|1 medium||Eggplant (about 1 pound),|
|Trimmed, peeled, and cut|
|½ cup||Celery, diced|
|½ cup||Sweet red onion, diced|
|¼ cup||Extra virgin olive oil|
|1 clove||Garlic, crushed|
|1 large||Tomato, diced (about one|
|1 tablespoon||Red wine vinegar|
|1 tablespoon||Balsamic vinegar|
|1 tablespoon||Capers, rinsed and|
|1 tablespoon||Ripe olives, chopped|
|1 tablespoon||Fresh Italian parsley,|
|Fresh ground pepper|
1. Layer the eggplant slices in a large colander, sprinkle both sides of each layer lightly with salt.. put a plate on top so it rests on the eggplant and put something heavy on the plate. Put the colander over a shallow bowl and let stand 1-2 hours to drain the excess moisture.
2. Rinse the eggplant and blot dry with paper towels and cut into ½" cubes.
3. Combine the eggplant, celery, onion, oil, and garlic in a 3 quart glass casserole. Microwave uncovered for 10 minutes, stirring once after about 5 minutes.
4. Stir in the tomato. Microwave uncovered for 10 minutes.
5. Stir in the vinegars. Microwave uncovered for 5 minutes.
6. Stir in the capers, olives, parsley, and black pepper.
7. Either serve immediately or cool at room temperature and serve with crostini or crackers. However, caponata is best when flavors have been allowed to mellow for 24 hours before serving.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 28, 1998