| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Appetizers, Low-fat |
1 |
Quart |
INGREDIENTS
| 2 |
|
Medium eggplants |
| 1/2 |
c |
Vegetable stock |
| 2 |
|
Onions, sliced |
| 1 |
c |
Diced celery |
| 3/4 |
c |
Tomato puree |
| 1/2 |
c |
Vinegar |
| 2 |
tb |
Sugar |
| 2 |
tb |
Capers |
| 4 |
tb |
Raisins or currants, plumped |
|
|
In hot water |
|
|
Salt & pepper |
INSTRUCTIONS
Preheat oven to 400F. Place the eggplants on a baking sheet and prick with
a fork. Bake until tender but not mushy, about 35-45 minutes. When the
eggplants are cool enough to handle, remove the peel and dice the flesh
into 1-inch cubes. Place the cubes in a strainer or drainer. In a large
saute pan over moderate heat, bring the stock to a boil. Add the onions and
cook until tender, about 10 minutes. Add the celery and cook for 5
minutes. Add the tomato puree, vinegar, and sugar, and simmer a few
minutes. Stir in ther eserved eggplant, capers, and raisins and warm
through. Adjust the seasoning with salt and pepper. Serve at room
temperature. This can be made a few days ahead of time. Bring to room
temperature for serving, check seasoning, and add vinegar and salt if
desired.
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