Eggplant caponata 3

Yield: 12 Servings

Measure Ingredient
2 \N Eggplants
2 teaspoons Salt
½ cup Olive oil
2 \N Onions, chopped
16 ounces Can tomatoes
3 \N Stalks celery, chopped
½ cup Green olives, chopped
3 tablespoons Capers
¼ cup Wine vinegar
4 tablespoons Sugar
1 \N Garlic clove. minced
¼ teaspoon Basil
\N \N Salt/pepper

Cut eggplant into 1" cubes. Sprinkle with salt and let stand in colander about 2 hours. Squeeze gently. Saute eggplant in oil until brown on all sides. Remove from pan with slotted spoon. Brown chopped onions until soft, add tomatoes, celery, and olives. Cook slowly until celery is tender.

Return eggplant to pan, add capers. Heat vinegar, add sugar, and dissolve.

Pour mixture over eggplants, add garlic, basil, salt and pepper. Cover and simmer about 20 minutes stirring occasionally. Serve hot or cold.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998

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