| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood, Grains | Italian | Bobbie not , Eggplant, Fish, Italian, Onions | 1 | servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 1/4 | lb | Eggplant; unpeeled, in 1/2" cubes |
| 2 | Stalks celery; chopped | |
| 1 | Onion; chopped | |
| 1 1/2 | c | Tomatoes; blanced / peeled, seeded, chopped, (about 3 ) |
| 1/2 | c | Green olives; sliced |
| 2 | tb | Wine vinegar |
| 2 | tb | Capers |
| 1 | tb | Tomato paste |
| 1 | tb | Sugar |
| 1 1/2 | ts | Anchovy paste (about 4 fillets; finely chopped, crushed) |
| 1/2 | ts | Salt |
| 1/4 | ts | Fresh black pepper |
| 1 | tb | Pine nuts |
INSTRUCTIONS
In large stainless steel Dutch oven or saucepan, heat 2 tablespoons oil over Medium-High heat. Stir in eggplant. Cook, stirring until lightly browned, about 3-4 minutes. Remove to dish. Add remaining 2 tablespoons oil and cook celery and onion until softened, about 5 minutes. Return eggplant to pan; stir in tomatoes, olives, wine vinegar, capers, tomato paste, sugar, anchovy paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring freqently, about 10-15 minutes. Stir in pine nuts. Transfer caponata to serving bowl, cover and refrigerate until ready to serve. Makes 4 cups. The Toronto Star, Sept. 15, '99 MC formatting by bobbi744@acd.net NOTES : This zesty Sicilian eggplant dish is best served at room temperature as a salad, relish or side dish. Drained canned tomatoes can replace fresh tomatoes. Recipe by: The Toronto Star, Sept. 15, '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Sep 19, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Everything else will fade”