| 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”