Recipe#9602

Title: Caponata 02

rec.food.recipes archive

Eggplant Caponata:                      appetizer
 1 med. eggplant, peeled & cubed    Saute eggplant in 5 T oil 5 min.
 6 T oil                            Remove from pan.  Add last T of oil.
 2 cloves garlic, minced            Saute garlic and onion til brown.
 1 onion, sliced                    Add celery and tomato sauce.
 .75 C chopped celery               Simmer til celery is tender.
 4 T tomato sauce                   Add eggplant capers and olives.
 2.5 T capers                       In separate pan heat suagr & vinegar.
 14 stuffed green olives halved     Pour over eggplant.
 1 T sugar (optional)               Salt and pepper to taste.
 2 T wine vinegar                   Simmer 15 more min.
 salt and pepper to taste           Serve hot or cold.
 Title: Caponata on Crostini
 1 x  Large eggplant, cubed 1/2 in        1 x  Large onion
 1 x  Green pepper, seeded.               6 x  Ripe tomatoes, chopped
 1/2 c  Pimiento-stuffed green olive        4 x  Garlic cloves
 1/2 c  Olive oil                         1/3 c  Red wine vinegar
 1 t  Salt                                3 T  Sugar
 1 1/2 t  Dried oregaon                   1 1/2 t  Dried Basil
 1 T  Capers                            1/2 x  Baguette
 1/4 c  Olive oil
 Chop pimiento. Combine all ingredients in large enameled or stainless pot
 and mix. Cook uncovvered over low heat, stirring occasionally, about 1
 hour or until mixture is soft and all liquid has cooked away. Cool and
 refrigerate. It will keep in the refrigerator for a week and may be grozen
 for a couple of months.
 When serving with crusty bread, brush bread with garlic flovred olive oil
 and place in 400F oven for 12 minutes or until lightly brown. Cook about 5
 inches from top of oven. Top with Caponata when serving.