INGREDIENTS

INSTRUCTIONS

Trim the eggplants, cut them into 1-inch cubes, and transfer them to a
colander. Sprinkle with salt and let them stand for 30 minutes. Rinse,
drain well, and pat dry.
In a bowl, combine the black olives, green olives, and capers. Cover
with warm water and let them plump for 20 minutes. Drain well.
In a saucepan of boiling water, blanch the celery for 1 to 2 minutes,
or until just tender. Drain and pat dry.
In a large skillet set over moderately high heat, heat 3 tablespoons
of the oil until hot. Add the eggplant in small batches and cook it,
stirring occasionally and adding 3 to 4 tablespoons of water to
prevent sticking, until just tender and golden brown. Transfer the
fried eggplant to a bowl and, adding oil and water as needed, fry the
remaining eggplant.
Add 2 tablespoons of oil to the skillet and heat until hot over
moderate heat. Add the onions and cook, stirring occasionally, just
until tender.
Add the tomato sauce, 2 cups of water, the reserved eggplant, olives,
capers, celery, and salt and pepper. Simmer the mixture over low heat,
stirring occasionally, for 30 minutes.
In a small bowl, combine the sugar and vinegar, stirring until
dissolved. Add the sugar mixture to the eggplant mixture and stir to
combine. Transfer the caponatina to a bowl, let it cool to room
temperature, and chill it, covered, for 1 to 2 days to allow the
flavors to blend.
Yield: 8 to 10 servings
Converted by MC_Buster.
Per serving: 1663 Calories (kcal); 111g Total Fat; (56% calories from
fat); 20g Protein; 173g Carbohydrate; 0mg Cholesterol; 3464mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit;
21
1/2    Fat; 4 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9385
Converted by MM_Buster v2.0n.

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