CAPONATA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium eggplants peeled and diced
1/4 C. olive oil, divided
2 onions, chopped
2 C. celery,diced
4 medium tomatoes, chopped
1/4 C. capers, drained
8 green olives, chopped
1/2 C. pine nuts
1/4 C. white wine vinegar
2 T. sugar
1/2 tsp. salt
1/4 tsp. pepper
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Directions: |
Directions:Heat large skillet on range-when hot brown pine nuts for short time..watch carefully and set aside pine nuts
Add to pan 1/4 C of the olive oil and saute eggplant until golden brown (I sometimes need to add a little more oil)
Set aside eggplant with the pine nuts
Add remaining oil and add onions and celery; cook until tender
then add to pan the tomatoes, olives, capers, eggplant and pine nuts
Place sugar into vinegar to dissolve; (I usually push aside the vegetables in skillet and warm the vinegar/sugar there until sugar dissolves, then stir the liquid into the whole mixture). Add salt and pepper.
Cover tightly and simmer over very low heat for 20 min (check and stir so it doesn’t stick)
Cool and serve. Will keep for weeks in refrigerator.
We like Keebler onion crackers for hor d’oeuvre base. |
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Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: So versatile-may be appetizer, antipasto or vegetable or used as a side dish with meat or poultry or as sandwich filling. Adapted from 3 Rivers Cookbook II (Pittsburgh PA)
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