cateory: seasonal
Caponata
Reviews: 198
Ingredients:
- 2 LARGE EGGPLANTS
- 1 Teaspoon SALT
- 3/4 Cup OLIVE OIL
- 2 CLOVES GARLIC, CRUSHED
- 2 ONIONS, CHOPPED
- 1 Pound PLUM TOMATOES, Quartered
- 3 CELERY STALKS, DICED
- 1 Pound CAN PITTED BLACK OLIVES
- 12 Ounce JAR OLIVE SALAD
- 1/4 Cup CAPERS
- 1/2 Cup PINE NUTS
- 1/4 Cup RED WINE VINEGAR
- 2 Teaspoon SUGAR
- SALT AND PEPPER TO TASTE
How to make
Caponata
Caponata
- Wash and cube unpeeled eggplant.
- Salt and let stand 1 hour. Squeeze dry.
- Saute in oil until soft. Remove.
- Saute onions and garlic in same oil.
- Add tomatoes, olives, and celery.
- Cook until tender−−15 minutes.
- Add eggplant, capers, and pine nuts.
- In another pan heat vinegar and sugar.
- When dissolved, pour over eggplant.
- Season to taste and cook an additional 20 minutes.
- Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish
Comments for
Caponata
Caponata
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