| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Italian, Vegetables |
16 |
Servings |
INGREDIENTS
|
|
Olive Oil |
| 2 |
md |
Eggplants (About 1 1/2 Lbs. Each) cut into bite size pieces |
| 4 |
md |
Celery Stalk; sliced |
| 2 |
md |
Onions; sliced |
| 1 |
|
6 Oz. Can Small Ripe Olives,; drained |
| 3 |
|
Tbls Sugar |
| 1 |
|
Tbl Salt |
| 3 |
|
Tbls Red Wine Vinegar |
| 3/4 |
ts |
Dried Oregano Leaves |
| 1/4 |
ts |
Dried Basil |
| 1/4 |
ts |
Pepper |
| 4 |
md |
Tomatoes cut into bite size pieces |
|
|
Parsley For Garnish |
INSTRUCTIONS
In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook
eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes,
stirring often; remove to a large bowl, and set aside. In same dutch oven
over medium heat, in 2 tbls. more olive oil cook celery and onions until
tender, about 10 minutes, stirring frequently. Add eggplants, olives,
capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat,
heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or
until vegetables are tender, stirring often. Spoon mixture into large
bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto
platter; garnish with parsley sprigs. Makes 16 first course servings.
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”