Caponata

Title:
Caponata

Yield:
4 Servings

Categories:
Pickles
&,
Relishes




Ingredients:





   1/2 c  Olive oil


     1 lg Eggplant; cut in 1/2" cubes


     1 lg Onion; sliced thinly


     2    Green peppers; sliced thinly


     2    Celery stalks; thinly sliced


     1 lb Chopped tomatoes; peeled and


          -seeded


     1    Garlic clove; minced


     1 ts Sugar


 1 1/2 ts Salt


     1 ts Pepper


     1 c  Pimiento-stuffed olives;


          -halved


     2 tb Red wine vinegar


     3 tb Capers






 In a large skillet, saute eggplant in 1/4 cup of olive oil for about 10


 minutes. Remove and set aside. In remaining 1/4 cup of oil, saute onion,


 green pepper, and celery until softened. Add tomatoes, garlic, sugar, salt,


 and pepper. Cook over low heat for 15 minutes, stirring occasionally. Stir


 in eggplant, olives, vinegar, and capers. Cover and chill overnight.


 


 Recipe by: Elizabeth Powell


 


 Posted to recipelu-digest by Karen Sonnessa 
on


 Feb 3, 1998