Caponata All Guidia (la Cucina Italiana)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | 1 | Servings | |
INGREDIENTS
| 3 | Eggplants, peeled and cubed | |
| Salt | ||
| 1 | c | Extra-virgin olive oil |
| 2 | Onions, sliced | |
| 2 | Stalks celery, sliced | |
| 5 | Tomatoes, peeled seeded and | |
| diced Substitute Pomi | ||
| brand if fresh tomatoes | ||
| are | ||
| less-than-best-quality | ||
| 1/2 | c | Chopped pitted black olives |
| Mediterranean type | ||
| 1/4 | c | Capers |
| 1 | T | Red wine vinegar |
| 1 | T | Sugar |
| Pepper | ||
| 2 | T | Minced fresh basil |
INSTRUCTIONS
Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let sit for 1 hour to let them drain their bitter juices. Heat the olive oil until it is very hot. Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often. Remove with a slotted spoon and place in a serving bowl. Add the onion and celery to the olive oil, and cook until crsip-tender about 5 minutes. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for 5 minutes. Pour over the eggplants in the bowl. Add the basil and stir gently. Serve at room temperature. Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn <pkselwyn@erols.com> Posted to JEWISH-FOOD digest Volume 98 #001 by "ELAINE RADIS" <AUNTIE_E@prodigy.net> on Jan 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 483
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 5133.8mg
Potassium: 2437.6mg
Carbohydrates: 70.1g
Fiber: 17g
Sugar: 38.1g
Protein: 27.2g