Eggplant Caponata Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
2 Medium: eggplants,
1/2 cup: Vegetable stock,
2: Onions, sliced
1 cup: Diced celery,
3/4 cup: Tomato puree,
1/2 cup: Vinegar,
2 tbsp: Sugar,
2 tbsp: Capers,
4 tbsp: Raisins or currants, plumped
In hot water,
Salt & pepper,
Directions:
Preheat oven to 400F. Place the eggplants on a baking sheet and
prick with a fork. Bake until tender but not mushy, about 35-45
minutes. When the eggplants are cool enough to handle, remove the
peel and dice the flesh into 1-inch cubes. Place the cubes in a
strainer or drainer. In a large saute pan over moderate heat, bring
the stock to a boil. Add the onions and cook until tender, about 10
minutes. Add the celery and cook for 5 minutes. Add the tomato
puree, vinegar, and sugar, and simmer a few minutes. Stir in ther
eserved eggplant, capers, and raisins and warm through. Adjust the
seasoning with salt and pepper. Serve at room temperature. This can
be made a few days ahead of time. Bring to room temperature for
serving, check seasoning, and add vinegar and salt if desired.
Source from luhu.jp
prick with a fork. Bake until tender but not mushy, about 35-45
minutes. When the eggplants are cool enough to handle, remove the
peel and dice the flesh into 1-inch cubes. Place the cubes in a
strainer or drainer. In a large saute pan over moderate heat, bring
the stock to a boil. Add the onions and cook until tender, about 10
minutes. Add the celery and cook for 5 minutes. Add the tomato
puree, vinegar, and sugar, and simmer a few minutes. Stir in ther
eserved eggplant, capers, and raisins and warm through. Adjust the
seasoning with salt and pepper. Serve at room temperature. This can
be made a few days ahead of time. Bring to room temperature for
serving, check seasoning, and add vinegar and salt if desired.
Source from luhu.jp