Rustic style caponata
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | tablespoon | extra-virgin olive oil |
| 2.00 | pounds | eggplant; peeled, and |
| 1 | ; cut into 1 cubes | |
| 1½ | cup | chopped onions |
| 1.00 | cup | chopped fennel |
| 1.00 | cup | chopped red bell pepper |
| 1.00 | teaspoon | minced garlic |
| 2½ | cup | coarsely-chopped tomatoes |
| ¼ | cup | red wine vinegar |
| 2.00 | tablespoon | sugar |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 3.00 | tablespoon | capers; rinsed |
| 2.00 | tablespoon | green olives; quartered |
| ¼ | cup | pine nuts; toasted |
| ½ | cup | chopped fresh basil |
Directions
In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper.
Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender. This recipe yields 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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