*  Exported from  MasterCook  *
 
                                  CAPONATA
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Vegetables                       Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           LARGE EGGPLANTS
    1       T            SALT
      3/4   c            OLIVE OIL
    2       ea           CLOVES GARLIC, CRUSHED
    2       ea           ONIONS, CHOPPED
    1       ea           #2 CAN PLUM TOMATOES
    3       ea           CELERY STALKS, DICED
    1       lb           CAN PITTED BLACK OLIVES
   12       oz           JAR OLIVE SALAD
      1/4   c            CAPERS
      1/2   c            PINE NUTS
      1/4   c            RED WINE VINEGAR
    2       T            SUGAR
    1       x            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.
  
 
 
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