Eggplant caponata 3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggplants | |
| 2 | teaspoons | Salt |
| ½ | cup | Olive oil |
| 2 | Onions, chopped | |
| 16 | ounces | Can tomatoes |
| 3 | Stalks celery, chopped | |
| ½ | cup | Green olives, chopped |
| 3 | tablespoons | Capers |
| ¼ | cup | Wine vinegar |
| 4 | tablespoons | Sugar |
| 1 | Garlic clove. minced | |
| ¼ | teaspoon | Basil |
| Salt/pepper | ||
Directions
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