Recipe for Caponata

Ingredients

1 lb eggplant diced
1 salt
1/4 cup olive oil
2 large onions chopped
2 large stalks celery chopped and par-boile; d
1 cup pitted green olives
2 cup skinned, seeded, chopped tomatoes (; canned if you like)
1/4 cup vinegar
2 tablespoon sugar
2 tablespoon capers(jarred)

Instructions

*Place diced eggplant in colander, sprinkle with salt and let sit over bowl for 1 hour.

Rinse, drain and dry. Heat 1/2 the oil in pan until hot but not smoking. Fry eggplant until golden on all sides. Drain well. Heat rest of oil and fry onions until golden. Add celery, olives, tomatoes, salt, pepper and cook 5 min. Add sugar, vinegar, and capers and cook for 10 min. Remove from heat. Serve cold with crusty bread.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here