*  Exported from  MasterCook  *
 
               CAPONATA DI MELANZANE [PEPPERS & TOMATOES, W/
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Olive oil
    2                    Eggplants, small
                         -about 1 1/4 lb  eggplant
                         Water with coarse salt
    1                    Garlic clove, chopped
    4                    Sweet peppers
    1                    Onion, large, sliced
    1                    Hot red pepper pod
    2       c            Tomatoes, peeled & chopped
                         -about 3-4 regular tomatoes
    2       ts           Oregano
    2       tb           Capers, drained
    3                    Anchovy filets, chopped
      1/4   c            Olives, green and black
                         -chopped
 
     Some time before cooking, cut the eggplant into
   cubes; do not peel. Place the cubes into abundant
   water with some coarse salt. Leave for about 30
   minutes. Meanwhile, peel and coarsely chop the
   tomatoes. Heat a large saucepan over medium heat. Add
   the oil and heat till fragrant. Add onion and garlic
   and saute until translucent. Add peppers and cook
   until they start to wilt. Add eggplant cubes and cook
   for 15 minutes. Add the tomatoes, season with salt,
   pepper and oregano, and cook until peppers and
   eggplant are tender but not mushy.
     Add the capers, olives and anchovies. Remove from
   heat and let stand at room temperature for several
   hours.
  
 
 
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