Caponata Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
2 each: LARGE EGGPLANTS,
1 tbsp: SALT,
3/4 cup: OLIVE OIL,
2 each: CLOVES GARLIC, CRUSHED
2 each: ONIONS, CHOPPED
1 each: #2 CAN PLUM TOMATOES,
3 each: CELERY STALKS, DICED
1 lbs: 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 tbsp: SUGAR,
SALT AND PEPPER TO TASTE,
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.,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: CAPONATA (EGGPLANT APPETIZER)
Categories: Appetizers, Pickles, Relishes
Yield: 1 Servings
1 1/2 lb Unpeeled eggplant, cut in>>>
3/4" cubes.
1 tb Kosher salt
1/2 c Olive oil
1 c Coarsely diced onion
4 Med. sweet red peppers cut>>
Into 3/4" squares (2 1/2 c.)
1 c Celery, coarse dice
8 Med. ripe Italian tomatoes>>
Pureed to make 2 c. puree.
1/4 c Red wine vinegar
2 tb Sugar
1/2 ts Minced garlic
1/4 c Pitted,sliced,black olives
3 tb Capers (smallest available)
Salt and ground black pepper
Sprinkle the eggplant withh the coarse salt and toss the cubes. Let
them drain in a colander for 1/2 hr., then pat dry with paper towels.
Preheat oven to 375 F.
Heat olive oil in a 12" skillet and saute onion, peppers, and celery
over med. high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar, sugar, and
garlic and stir for 2 min. longer.
In the skillet (if its ovenproof) or baking dish, bake the caponata,
uncovered for 20 min. Add the olives and capers and stir well. Bake
15 min. more, or until most of liquid has evaporated.
Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep
for at least a week in the fridge, or 6 mos. frozen.
Yield: about 6 cups
Source from luhu.jp
Categories: Appetizers, Pickles, Relishes
Yield: 1 Servings
1 1/2 lb Unpeeled eggplant, cut in>>>
3/4" cubes.
1 tb Kosher salt
1/2 c Olive oil
1 c Coarsely diced onion
4 Med. sweet red peppers cut>>
Into 3/4" squares (2 1/2 c.)
1 c Celery, coarse dice
8 Med. ripe Italian tomatoes>>
Pureed to make 2 c. puree.
1/4 c Red wine vinegar
2 tb Sugar
1/2 ts Minced garlic
1/4 c Pitted,sliced,black olives
3 tb Capers (smallest available)
Salt and ground black pepper
Sprinkle the eggplant withh the coarse salt and toss the cubes. Let
them drain in a colander for 1/2 hr., then pat dry with paper towels.
Preheat oven to 375 F.
Heat olive oil in a 12" skillet and saute onion, peppers, and celery
over med. high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar, sugar, and
garlic and stir for 2 min. longer.
In the skillet (if its ovenproof) or baking dish, bake the caponata,
uncovered for 20 min. Add the olives and capers and stir well. Bake
15 min. more, or until most of liquid has evaporated.
Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep
for at least a week in the fridge, or 6 mos. frozen.
Yield: about 6 cups
Source from luhu.jp