Recipe#9606

Title: Caponata 06

rec.food.recipes archive

Yield: 4 servings
  
 3 eggplant
 olive oil
 4 celery stalks, diced
 4 tb tomato sauce       
 4 tb white vinegar     
 1/2 ts honey          
 4 green olives, halved
 4 black olives, halved
 4 tb capers
 1 tb pine nuts
 1/2 ts black pepper
 salt
 Cube eggplant, but don't peel.  Fry in olive oil in a skillet.  In
 another skillet, fry the celery till it begins to brown and then
 add to eggplant. Pour tomato sauce into the empty skillet and mix
 in the vinegar, honey, olives, capers and pine nuts.  Stir.  As
 soon as they are blended, pour over eggplant, add salt and pepper
 and simmer 10 minutes.  Add water if needed. Stir often.  Allow to
 cool and then serve.