Light eggplant caponata
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; halved, sliced thin |
| 2 | Celery ribs; thinly sliced | |
| 1½ | pounds | Eggplant (preferably Japanese or Chinese); unpeeled, and |
| Cut into 1\" cubes | ||
| Salt | ||
| 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 |
Directions
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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