Name: Caponata
Ingredients: 1 1/2 lb Eggplant; diced; 2 lg Onion; diced; 3 Garlic cloves; minced; 2 Celery ribs; diced; 1 Tomato; seeded and diced; 1 c Olive oil; or more; 1 Bell pepper; diced; 2 tb Red wine vinegar; 1 ts Oregano; 1 ts Capers; 12 Black olives; pitted an and sliced; 1/2 ts Chili pepper; optional; 2 tb White raisins; soaked in warm water; 1 Bayleaf; crushed; 1 pn Cumin; Salt and pepper; to taste; 2 tb Chopped parsley

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Hors d’, Oeuvres, And, Dips	6	Servings

INGREDIENTS

1 1/2	lb	Eggplant; diced
2	lg	Onion; diced
3		Garlic cloves; minced
2		Celery ribs; diced
1		Tomato; seeded and diced
1	c	Olive oil; or more
1		Bell pepper; diced
2	tb	Red wine vinegar
1	ts	Oregano
1	ts	Capers
12		Black olives; pitted an and sliced
1/2	ts	Chili pepper; optional
2	tb	White raisins; soaked in warm water
1		Bayleaf; crushed
1	pn	Cumin
		Salt and pepper; to taste
2	tb	Chopped parsley

INSTRUCTIONS

Sprinkle eggplant with salt in a colander, put a weight on top and let
stand 1 hour to remove bitterness. Rinse eggplant. Heat oil well and cook
eggplant until golden. Remove to a sieve to drain oil. Cook the onions to
the oil left in the pan until soft.Add celery and bell pepper. Cook 2
minutes and add tomato and olives.Cook 2 minutes. Transfer all to a
saucepan. Add the eggplant and the rest of ingredients to the saucepan and
simmer about 1 hour until flavors have blended. Check seasonings. Chill.
Serve at room temperature sprinkled with chopped parsley.
Keeps 1 week in the refrigerator.
NOTES : Variation Baked: Mix all the ingredients using 1/2 cup olive oil,
place in a baking dish, cover with foil and bake 1 and a half to 2
hours,stirring a few times.
Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Jul 22, 1997

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