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Caponata Recipe
Serves: 20
Keywords: Italian, Microwave, vegetarian, recipe, recipes, Caponata Recipe
Ingredients
2
lg
Eggplants
1
tb
Salt
¾
c
Olive oil
2
Cl Garlic, crushed
2
Onions, chopped
1
No. 2 can plum tomatoes
3
Celery stalks, diced 1-lb can pitted black olives 12-oz. jar italian olive
¼
c
Capers
½
c
Pine nuts
¼
c
Red wine vinegar
2
tb
Sugar
Salt and pepper to taste
Directions
- Serve at buffets, cocktail parties, or as a relish.
- Wash and cube unpeeled eggplant.
- Salt and let stand one hour.
- Dry.
- Saute in oil until soft.
- Remove.
- Saute onions and garlic in same oil.
- Add tomatoes, olives, celery.
- Cook until celery is tender (15 minutes).
- Add eggplant, capers and pine nuts.
- In another pan heat vinegar and sugar.
- When dissolved, pour over eggplant mixture.
- Season to taste and cook additional 20 minutes.
- Serve hot or cold as relish with dinner or on French bread rounds as cocktail dish.