| 11 | 12 | 13 | 14 | 15 |
| 1 | 8 | 15 | 23 | 30 |
|
Caponata
2
LARGE EGGPLANTS
Teaspoon SALT
1
3
2
2
1
3
1
1
1
1
1
2
/4 Cup OLIVE OIL
CLOVES GARLIC, CRUSHED
ONIONS, CHOPPED
Pound PLUM TOMATOES, Quartered
CELERY STALKS, DICED
Pound CAN PITTED BLACK OLIVES
2 Ounce JAR OLIVE SALAD
/4 Cup CAPERS
/2 Cup PINE NUTS
/4 Cup RED WINE VINEGAR
Teaspoon SUGAR
SALT AND PEPPER TO TASTE
Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
capers, and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant. Season to taste and cook an additional 20
minutes. Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.
Caponata
10
Page
Quick Jump
|