Caponata

* Exported from MasterCook *

Caponata

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
G. Granaroli XBRG76A
1 cup Pitted green olives
2 cup Skinned, seeded -- chopped
1 pound Eggplant diced
tomatoes (canned if you
Salt
like)
1/4 cup Olive oil
1/4 cup Vinegar
2 lg Onions chopped
2 tablespoon Sugar
2 lg Stalks celery chopped and
2 tablespoon Capers(jarred)
par-boiled

*Place diced eggplant in colander, sprinkle with salt and let sit over bowl for
1 hour. Rinse, drain and dry. Heat 1/2 the oil in pan until hot but not
smoking. Fry eggplant until golden on all sides. Drain well. Heat rest of oil
and fry onions until golden. Add celery, olives, tomatoes, salt, pepper and
cook 5 min. Add sugar, vinegar, and capers and cook for 10 min. Remove from
heat. Serve cold with crusty bread.
Converted by MMCONV vers. 1.00



- - - - - - - - - - - - - - - - - -