Light eggplant caponata

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
1 medium Onion; halved, sliced thin
2 \N Celery ribs; thinly sliced
1½ pounds Eggplant (preferably Japanese or Chinese); unpeeled, and
\N \N Cut into 1\" cubes
\N \N Salt
\N \N Freshly ground pepper
1 can Tomato sauce -; (8 oz)
1 can Diced tomatoes - (14 1/2 oz); drained
1 tablespoon Red-wine vinegar; (to 2 tbspns)
1 teaspoon Granulated sugar; (to 2 tspns)
⅓ cup Pitted green olives - (to 1/2 cup); halved
2 tablespoons Capers; rinsed

Heat oil in large heavy skillet or saute pan. Add onion and celery; saute over medium heat 5 minutes. Add eggplant, and salt and pepper to taste; saute over medium-high heat, stirring, 2 minutes. Add tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 minutes or until eggplant is tender.

Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired.

Serve cold or at room temperature. Yields 6 servings.

Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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