| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sicilian | Cklive17 | 1 | servings |
INGREDIENTS
| 2 | lg | Eggplants |
| Salt to taste | ||
| 1 | Jar oil-cured black olives; pitted and halved ( | |
| ; 6 1/2 ounces) | ||
| 1 | Jar green olives with pimentos; drained and halved | |
| ; ( 5 3/4 ounces) | ||
| 1 | Jar capers; (3 ounces) | |
| 4 | lg | Stal celery; diced |
| 1/2 | c | To 2/3 cup olive oil |
| 2 | lg | Onions; sliced |
| 2 | cn | Tomato sauce; (16 ounces each) |
| Freshly ground pepper to taste | ||
| 1/4 | c | Sugar |
| 1/2 | c | Red wine vinegar |
INSTRUCTIONS
Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well and pat dry. In a bowl, combine the black olives, green olives and capers. Cover with warm water and let them plump for 20 minutes, drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderate heat, heat 3 tablespoons olive oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat it until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups water, the reserved eggplant, olives, capers, celery, and season with salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend. Yield: 8 to 10 servings Converted by MC_Buster. Per serving: 709 Calories (kcal); 3g Total Fat; (3% calories from fat); 20g Protein; 173g Carbohydrate; 0mg Cholesterol; 3449mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9295 Converted by MM_Buster v2.0n.
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