Name: Caponata
Ingredients: 2 lb Eggplant; 1 tb Salt; 4 tb Olive oil; more as needed; 2 c Celery; sliced 1/4" thick; 1 md Yellow onion; chopped; 1/3 c White wine vinegar; 1 tb Sugar; 3 c Plum tomatoes; canned and crushed; 2 tb Tomato paste; use a good grade tubed paste; 2 tb Capers; drained and rinsed; 6 lg Pitted green olives; drained and sliced; 4 Anchovy fillets; cut in half; 1/4 c Golden raisins; 1/2 c Pine nuts; toasted; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Italian	Appetizers	24	servings

INGREDIENTS

2	lb	Eggplant
1	tb	Salt
4	tb	Olive oil; more as needed
2	c	Celery; sliced 1/4" thick
1	md	Yellow onion; chopped
1/3	c	White wine vinegar
1	tb	Sugar
3	c	Plum tomatoes; canned and crushed
2	tb	Tomato paste; use a good grade tubed paste
2	tb	Capers; drained and rinsed
6	lg	Pitted green olives; drained and sliced
4		Anchovy fillets; cut in half
1/4	c	Golden raisins
1/2	c	Pine nuts; toasted
		Salt and pepper to taste

INSTRUCTIONS

~To toast pine nuts, simply pan fry over medium heat with a
tablespoon of olive oil until golden brown.
Trim the tops off the eggplant and dice into 1-inch pieces. Place the
cubed eggplant in a large bowl and sprinkle with the salt. Toss
together thoroughly and remove to a large colander. Place the bowl
underneath the colander and allow to drain 30 to 40 minutes.
Heat a large frying pan and add 2 tablespoons of olive oil, the
celery, and the onion. Saute about 15 minutes or until tender. Remove
to a 4 to 6 quart pot.
After the diced eggplant has drained, rinse it well in cold water.
Drain well and pat dry with a cloth towel. Return the frying pan to
the burner and add some of the remaining olive oil. Add the eggplant
and saute about 10 minutes. Do this in 3 small patches, using some of
the oil each time. Add to the pot of sauted celery and onion. Stir in
the remaining ingredeints except the raisins, pine nuts, and salt and
pepper. Bring to a boil, cover, and simmer 15 to 20 minutes, or until
tender. Stir in the raisins, pine nuts, and salt and pepper. Allow to
cool. Serve at room temperature or cold.
This recipe makes a very versatile condiment for the kitchen. Its
keeps for two weeks sealed in the refrigerator. We use it as an
antipasto spread for crackers. It also works great in a salad
dressing, as a cold seafood relish, and as a sandwich topping.
NOTES : "This wonderful relish takes a few minutes to prepare but it
will prove to be one of the things you fall back upon when you need
to add life to a dish.  The sweet and sour flavor is a favorite in
Italy and points to the fact that this is a very old dish."  -- Jeff
Smith, The Frugal Gourmet 1 ww point
Recipe by: The Frugal Gourmet Cooks Italian
Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on
May 24, 1999, converted by MM_Buster v2.0l.

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