| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Italian, Vegetables | 16 | Servings |
INGREDIENTS
| Olive Oil | ||
| 2 | md | Eggplants (About 1 1/2 Lbs. Each) cut into bite size pieces |
| 4 | md | Celery Stalk; sliced |
| 2 | md | Onions; sliced |
| 1 | 6 Oz. Can Small Ripe Olives,; drained | |
| 3 | Tbls Sugar | |
| 1 | Tbl Salt | |
| 3 | Tbls Red Wine Vinegar | |
| 3/4 | ts | Dried Oregano Leaves |
| 1/4 | ts | Dried Basil |
| 1/4 | ts | Pepper |
| 4 | md | Tomatoes cut into bite size pieces |
| Parsley For Garnish |
INSTRUCTIONS
In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes, stirring often; remove to a large bowl, and set aside. In same dutch oven over medium heat, in 2 tbls. more olive oil cook celery and onions until tender, about 10 minutes, stirring frequently. Add eggplants, olives, capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or until vegetables are tender, stirring often. Spoon mixture into large bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto platter; garnish with parsley sprigs. Makes 16 first course servings.
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