Recipe#9603

Title: Caponata 03

From: mekl@ix.netcom.com (Dirk Merkel) 
 Newsgroups: rec.food.recipes 
 Subject: Caponata 
 Date: 6 Nov 1996 05:57:22 -0700 
 Message-ID: mekl-2810961001510001@lax-ca20-08.ix.netcom.com 

A caponata is an eggplant relish with a taste tantalizing sweet and sour
 flavor. I usually have it on bread as a sandwich or on pasta. You could
 also serve it with meat, poultry or fish.  
  
 Caponata
 6 tablespoons olive oil 
 2 pounds eggplant, cut 1 inch thick
 2 cups yellow onion, chopped
 1 cup red pepper, chopped
 1 teaspoon garlic, minced
 2 1/2 cups canned tomatoes, drained and chopped
 1/4 cup red wine vinegar 
 2 tablespoons sugar 
 1/2 teaspoon salt 
 1/4 teaspoon pepper 
 1/4 cup pine nuts 
 1/2 cup fresh basil, chopped 
 In a skillet, heat 4 tablespoons olive oil over medium-high heat.
 Add the eggplant and saute until soft and browned (around 10
 minutes). Remove to a bowl and set aside.
 Add the remaining 2 tablespoons olive oil to the pan and place over
 medium-high heat. Add the onion and sweet red pepper. Saute
 until soft (around 5 minutes). Stir in garlic and cook 1 minute
 longer. Add the tomato, vinegar, browned eggplant, and sugar, salt,
 and pepper to taste. Bring the mixture to a boil, then reduce heat
 to low and simmer uncovered, stirring frequently, for about 25
 minutes. taste and add more vinegar, sugar, salt, and pepper as
 needed. Sir in the pine nuts and basil. Simmer until heated through.
 Remove from heat and let cool to room temperature before serving,
 or cool, cover, and refrigerator for as long as two weeks.