Ronieri's caponata

Yield: 8 Servings

Measure Ingredient
2 larges Eggplants
1 tablespoon Extra virgin olive oil
1 large Onion; chopped fine
1 tablespoon Fresh chopped garlic
5 Celery ribs; chopped fine
1 tablespoon Basil
2 tablespoons Dried oregano
1 cup Tomato puree
¼ teaspoon Salt
Red pepper flakes to taste
1 teaspoon Red wine vinegar
1 tablespoon Sugar
2 tablespoons Bread crumbs

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

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