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Caponantina Alla Siciliana

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Sicilian Tamara1 1 servings

INGREDIENTS

750 g Eggplant
Salt; for sprinkling on
; eggplants
Extra virgin olive oil
1 md Onion; finely diced
3 Celery ribs; diced fine
2 400 g. tins Italian plum tomatoes
Freshly ground black pepper
2 tb Large capers
1/2 c Green olives; (about 15) pitted
4 tb Red wine vinegar
1 tb Sugar
Chopped almonds or pine nuts optional

INSTRUCTIONS

Remove the stems from the eggplants and cut into 2cm. cubes. Salt
liberally; drain in a colander for 1 hour. Rinse salt off and dry with
absorbant paper. Set aside.
Heat 1/3 cup of olive oil in a large non-stick skillet and saute the
eggplant for five minutes, stirring often, or alternatively, toss the
eggplant cubes in the olive oil and oven bake at 250c. for 10 minutes.
Remove the eggplant to another container, drain on paper towels.
Add the remaining oil to the same pan and saute the onions and celery
until they are transparent. Add the tomatoes with their liquid, the
pepper, capers and olives. Simmer for 15 minutes, stirring often
until the sauce has reduced and is thickened. Stir in the vinegar and
the sugar.
Simmer for about 15 minutes more, stirring occasionally, then mix
with the reserved cooked eggplant. Allow to simmer about 10 minutes.
Serve garnished with chopped parsley, pistachio or pine nuts.
Converted by MC_Buster.
Per serving: 380 Calories (kcal); 9g Total Fat; (18% calories from
fat); 10g Protein; 77g Carbohydrate; 0mg Cholesterol; 728mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit;
1 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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