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Eggplant Spread For Bruschetta (a Version Of Caponata)

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CATEGORY CUISINE TAG YIELD
Eggs Italian 1 Servings

INGREDIENTS

1 Eggplant, 1 lb
2 c Thinly sliced onions
1/4 c Raisins or currants
1/3 c Red wine vinegar
1 T Honey
Olive oil, salt red pepper
flakes black pepper

INSTRUCTIONS

Bruschetta - These recipes are from an Italian cooking class...  Peel
and cut eggplant into 1/4" cubes. Salt (1t) and macerate for 20  min.
Press out moisture. Brown eggplant in a large frying pan n olive  oil,
remove and set aside. Caramelize the onions in olive oil with a  little
salt (10-15 minutes) Return eggplant to pan and add raisings,  vinegar
mixed with honey, pepper flakes and black pepper to taste.  Cook over
low heat for 20 minutes until well blended. Cool to room  temperature.
Serve over sliced, toasted or grilled, baguette or  Italian country
bread. Posted to FOODWINE Digest 13 Mar 97 by Nancy  Brandt
<Nancy.Brandt@UCOP.EDU> on Mar 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 323
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 29.3mg
Potassium: 1568.6mg
Carbohydrates: 74.8g
Fiber: 19.4g
Sugar: 47g
Protein: 8.2g


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