Ronieri's caponata

8 Servings

Ingredients

QuantityIngredient
2largesEggplants
1tablespoonExtra virgin olive oil
1largeOnion; chopped fine
1tablespoonFresh chopped garlic
5Celery ribs; chopped fine
1tablespoonBasil
2tablespoonsDried oregano
1cupTomato puree
¼teaspoonSalt
Red pepper flakes to taste
1teaspoonRed wine vinegar
1tablespoonSugar
2tablespoonsBread crumbs

Directions

Cut eggplant into 1-inch cubes, leaving skin on. PLace eggplant in pot and cover with water. Boil until tender and soft but not to the breaking point. Drain. In a skillet, heat olive oil and saute onions, garlic, and celery until onion becomes golden. Lower heat and add basil, oregano, tomato puree, salt, red pepper flakes and vinegar.

Stir and blend on low heat for 5 minutes. Add sugar, stir, add the eggplant, remove from heat and let cool to room temperature. When cool, add bread crumbs and chill.

Nutritional info per serving: 98 cal; 3g pro, 19g carb, 2g fat(18%) Source: Rinieri's Restaurant, Pembroke Pines, Fl Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96