Sicilian Eggplant Caponata Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Eggplant, large Salt and Pepper to taste
Cooking Oil,
2 medium: Onions, chopped
2: Garlic Cloves, crushed
3: Celery Stalks, chopped
1 Can: Italian Plum Tomatoes 1 lb can,
10: Green Olives, pitted and quartered
3 tbsp: Pine Nuts,
1/4 cup: Capers, large
1/4 cup: Wine vinegar,
2 tbsp: Sugar,
Directions:
Wash eggplant. Do not peel, Cut into 1" cubes. Season with salt and
pepper. Fry in heated oil until tender. Take out and set aside. Saute
onion in the same oil until tender. Add garlic, celery, tomatoes, and
olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and
capers. Heat vinegar and stir in sugar. Add to vegetable mixture.
Season with salt and pepper. Cook for 5 minutes longer. Serve chilled
as an appetizer or relish.
Source from luhu.jp
pepper. Fry in heated oil until tender. Take out and set aside. Saute
onion in the same oil until tender. Add garlic, celery, tomatoes, and
olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and
capers. Heat vinegar and stir in sugar. Add to vegetable mixture.
Season with salt and pepper. Cook for 5 minutes longer. Serve chilled
as an appetizer or relish.
Source from luhu.jp