Appetizers & Starters |
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Caponata - 1997
Recipe courtesy of Patty Wiederholt
INGREDIENTS
PREPARATION
Peel eggplant and cut into slices 1/2 inch thick. Cut slices into 1/2 inch cubes. In a large heavy skillet, heat 5 tablespoons of the oil and sauté eggplant until brown. Remove eggplant and set aside. Add the remaining tablespoon of oil to the pan and sauté the garlic and onion. Then add tomato sauce, celery and green pepper. Simmer, covered, for 15 to 20 minutes, adding water if needed. Return eggplant to skillet with capers and olives. Heat vinegar and sugar together and pour over vegetables. Season, and simmer 15 minutes longer, stirring occasionally to prevent sticking. Chill and serve on lettuce leaves or with slices of Italian bread.
- 1 medium eggplant
- 6 tablespoons oil
- 1 clove garlic -- minced
- 1 medium onion -- chopped
- 4 tablespoons tomato sauce
- ½ cup celery -- chopped
- ½ cup green pepper -- chopped
- 2 tablespoons capers
- 12 large Italian olives -- pitted and sliced
- 2 tablespoons wine vinegar
- 1 tablespoon sugar
- salt and pepper -- to taste
PREPARATION
Peel eggplant and cut into slices 1/2 inch thick. Cut slices into 1/2 inch cubes. In a large heavy skillet, heat 5 tablespoons of the oil and sauté eggplant until brown. Remove eggplant and set aside. Add the remaining tablespoon of oil to the pan and sauté the garlic and onion. Then add tomato sauce, celery and green pepper. Simmer, covered, for 15 to 20 minutes, adding water if needed. Return eggplant to skillet with capers and olives. Heat vinegar and sugar together and pour over vegetables. Season, and simmer 15 minutes longer, stirring occasionally to prevent sticking. Chill and serve on lettuce leaves or with slices of Italian bread.
