Eggplant Caponata 2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant,
2 1/2 cup: Onions, sliced
2 cup: Marinara sauce,
2 tbsp: Sugar,
1/2 tsp: Salt,
12: Pitted green olives, sliced
1/2 cup: Olive oil,
1 cup: Celery, diced
1/4 cup: Wine vinegar,
2 tbsp: Capers, drained
ds Pepper,
Toast rounds,
Directions:
Wash eggplant, cut 1/2" cubes. In skillet, saute eggplant in 1/2 c olive
oil until tender and golden brown. Remove eggplant and set aside.
In same skillet, add 2 T of oil and saute onion and celery until tender,
about 5 minutes. Return eggplant to skillet, stir in tomato sauce, bring to
boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar,
capers, salt, pepper, and olives simmer covered stirring occaionally for an
additional 20 minutes.
Cover eggplant, refrigerate overnight. To serve - turn mixture into serving
bowl and surround with toasted rounds.
Posted to MM-Recipes Digest by Paula on Sep
16, 1998
Source from luhu.jp
oil until tender and golden brown. Remove eggplant and set aside.
In same skillet, add 2 T of oil and saute onion and celery until tender,
about 5 minutes. Return eggplant to skillet, stir in tomato sauce, bring to
boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar,
capers, salt, pepper, and olives simmer covered stirring occaionally for an
additional 20 minutes.
Cover eggplant, refrigerate overnight. To serve - turn mixture into serving
bowl and surround with toasted rounds.
Posted to MM-Recipes Digest by Paula
16, 1998
Source from luhu.jp