Eggplant caponata 4

Yield: 36 Servings

Measure Ingredient
6 Eggplants, in small cubes with skin
Oil for sauteing
2 larges Onions, chopped
1 large Can crushed tomatoes
1 tablespoon Sugar
4 ounces Wine
1 Bunch celery, diced and parboiled
1 pounds Green olives, chopped

Put eggplant in pot and sprinkle with salt. Stir occasionally and let sit for 2 hours. Drain eggplant, squeezing to remove excess water. Saute eggplant in oil until tender. Remove from pan and set aside. Saute onions in oil slightly, add tomatoes. Simmer about 30 minutes. Add sugar, wine, eggplant, celery, and olives. Stir and simmer 5 minutes. Let cool and refrigerate. Serve cold with bread or crackers.

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

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