Recipe#9604

Title: Caponata 04

From: "Kim" kreese@paradise.net 
 Newsgroups: rec.food.recipes 
 Subject: Caponata 
 Date: 29 Mar 1997 07:31:40 -0700 
 Message-ID: <199703211934.TAA20646@nemesis.cyberdrive.net> 

Yield: 1 servings
 6 tb Olive oil
 2 lb Eggplant, cut 1 inch thick
 2 c  Yellow onion, chopped
 1 c  Red pepper, chopped
 1 ts Garlic, minced
 2 1/2 c  Canned tomatoes, drained and chopped
 1/4 c  Red wine vinegar
 2 tb Sugar
 1/2 ts Salt
 1/4 ts Pepper
 1/4 c  Pine nuts
 1/2 c  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.