*  Exported from  MasterCook  *
 
                                  Caponata
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      tablespoons   Olive oil
    2      pounds        Eggplant -- cut 1 inch thick
    2      cups          Yellow onion -- chopped
    1      cup           Red pepper -- chopped
    1      teaspoon      Garlic -- minced
    2 1/2  cups          Canned tomatoes -- drained and chopped
      1/4  cup           Red wine vinegar
    2      tablespoons   Sugar
      1/2  teaspoon      Salt
      1/4  teaspoon      Pepper
      1/4  cup           Pine nuts
      1/2  cup           Fresh basil -- chopped
 
 In a skillet, heat 4 tablespoons olive oil over medium-high heat. Add the eggpl
 ant 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, b
 rowned eggplant, and sugar, salt, and pepper to taste. Bring the mixture to a b
 oil, then reduce heat to low and simmer uncovered, stirring frequently, for abo
 ut 25 minutes. taste and add more vinegar, sugar, salt, and pepper as needed. S
 ir in the pine nuts and basil. Simmer until heated through. Remove from heat an
 d let cool to room temperature before serving, or cool, cover, and refrigerator
  for as long as two weeks.
 
 
 
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