Eggplant Caponata 4 Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
6: Eggplants, in small cubes with skin
Oil for sauteing,
2 large: Onions, chopped
1 large: Can crushed tomatoes,
1 tbsp: Sugar,
4 ounce: Wine,
1 Bunch: celery, diced and parboiled
1 lbs: Green olives, chopped
Directions:
Put eggplant in pot and sprinkle with salt. Stir occasionally and let sit
for 2 hours. Drain eggplant, squeezing to remove excess water. Saute
eggplant in oil until tender. Remove from pan and set aside. Saute onions
in oil slightly, add tomatoes. Simmer about 30 minutes. Add sugar, wine,
eggplant, celery, and olives. Stir and simmer 5 minutes. Let cool and
refrigerate. Serve cold with bread or crackers.
Posted to MM-Recipes Digest by Paula on Sep
17, 1998
Source from luhu.jp
for 2 hours. Drain eggplant, squeezing to remove excess water. Saute
eggplant in oil until tender. Remove from pan and set aside. Saute onions
in oil slightly, add tomatoes. Simmer about 30 minutes. Add sugar, wine,
eggplant, celery, and olives. Stir and simmer 5 minutes. Let cool and
refrigerate. Serve cold with bread or crackers.
Posted to MM-Recipes Digest by Paula
17, 1998
Source from luhu.jp