Caponata
Yield
8 servingsPrep
35 minCook
45 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 1 | tablespoon |
salt
|
|
| ¾ | cup |
olive oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | each |
onions
chopped |
|
| 1 | each |
italian plum (roma) tomatoes
canned |
|
| 3 | each |
celery stalks
diced |
|
| 1 | pound |
black olives
canned, pitted |
|
| 12 | ounces |
olive salad
jar |
* |
| ¼ | cup |
capers
|
*
|
| ½ | cup |
pine nuts
|
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | x |
salt
and pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 15 | ml |
salt
|
|
| 177 | ml |
olive oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | each |
onions
chopped |
|
| 1 | each |
italian plum (roma) tomatoes
canned |
|
| 3 | each |
celery stalks
diced |
|
| 453.6 | g |
black olives
canned, pitted |
|
| 346.8 | ml/g |
olive salad
jar |
* |
| 59 | ml |
capers
|
*
|
| 118 | ml |
pine nuts
|
|
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | x |
salt
and pepper |
*
|
Directions
Wash and cube unpeeled eggplant.
Salt and let stand 1 hour.
Squeeze dry.
Sauté in oil until soft. Remove. Sauté 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.
