Recipe: Eggplant Caponata 3

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Categories: Appetizers, Italian, Vegetables

Yield: 12 Servings

      2    Eggplants
      2 ts Salt
    1/2 c  Olive oil
      2    Onions, chopped
     16 oz Can tomatoes
      3    Stalks celery, chopped
    1/2 c  Green olives, chopped
      3 tb Capers
    1/4 c  Wine vinegar
      4 tb Sugar
      1    Garlic clove. minced
    1/4 ts Basil
           Salt/pepper

Cut eggplant into 1" cubes. Sprinkle with salt and let stand in colander about 2 hours. Squeeze gently. Saute eggplant in oil until brown on all sides. Remove from pan with slotted spoon. Brown chopped onions until soft, add tomatoes, celery, and olives. Cook slowly until celery is tender. Return eggplant to pan, add capers. Heat vinegar, add sugar, and dissolve. Pour mixture over eggplants, add garlic, basil, salt and pepper. Cover and simmer about 20 minutes stirring occasionally. Serve hot or cold.

Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 17, 1998

Exercise daily -- walk with the Lord.

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