*  Exported from  MasterCook  *
 
                         SICILIAN EGGPLANT CAPONATA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Eggplant -- large
                         -Salt and Pepper to taste
                         Cooking Oil
    2       md           Onions -- chopped
    2                    Garlic Cloves -- crushed
    3                    Celery Stalks -- chopped
    1                    Can Italian Plum Tomatoes
                         -1 lb can
   10                    Green Olives -- pitted and
                         -quartered
    3       tb           Pine Nuts
      1/4   c            Capers -- large
      1/4   c            Wine vinegar
    2       tb           Sugar
 
   Wash eggplant. Do not peel, Cut into 1″ cubes. Season
   with salt and pepper. Fry in heated oil until tender.
   Take out and set aside. Saute onion in the same oil
   until tender. Add garlic, celery, tomatoes, and
   olives. Cook slowly for 10 minutes. Add eggplant, pine
   nuts and capers. Heat vinegar and stir in sugar. Add
   to vegetable mixture. Season with salt and pepper.
   Cook for 5 minutes longer. Serve chilled as an
   appetizer or relish.
  
 
 
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