Eggplant caponata 2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 2½ | cup | Onions, sliced |
| 2 | cups | Marinara sauce |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 12 | Pitted green olives, sliced | |
| ½ | cup | Olive oil |
| 1 | cup | Celery, diced |
| ¼ | cup | Wine vinegar |
| 2 | tablespoons | Capers, drained |
| dash | Pepper | |
| Toast rounds | ||
Directions
Wash eggplant, cut ½" cubes. In skillet, saute eggplant in ½ c olive oil until tender and golden brown. Remove eggplant and set aside.
In same skillet, add 2 T of oil and saute onion and celery until tender, about 5 minutes. Return eggplant to skillet, stir in tomato sauce, bring to boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar, capers, salt, pepper, and olives simmer covered stirring occaionally for an additional 20 minutes.
Cover eggplant, refrigerate overnight. To serve - turn mixture into serving bowl and surround with toasted rounds.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 16, 1998