Free Recipe Caponata
Recipe Type: Free Vegetable Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 20
Ingredients for Caponata Recipe
2 lg Eggplants
1 tb Salt
3/4 c Olive oil
2 Cloves garlic; crushed
2 Onions; chopped
1 cn (no. 2) Plum tomatoes
3 Celery stalks; diced
1 cn (1-lb) pitted black olives
1 Jar (12-oz) Italian olives
Salad dressing
1/4 c Capers
1/2 c Pine nuts
1/4 c Red wine vinegar
2 tb Sugar
Salt & pepper to taste
Caponata Preparation
Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant mixture. Season to taste and cook additional 20 minutes. Serve hot or cold as relish with dinner or on french bread rounds as cocktail dish. SERVE AT BUFFETS, COCKTAIL PARTIES, OR AS A RELISH. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen’s MM Recipe Archive, .
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