Rustic style caponata

Yield: 10 servings

Measure 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

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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