*  Exported from  MasterCook  *
 
                                  Caponata
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         G. Granaroli XBRG76A
    1      cup           Pitted green olives
    2      cup           Skinned, seeded -- chopped
    1      pound         Eggplant diced
                         tomatoes (canned if you
                         Salt
                         like)
      1/4  cup           Olive oil
      1/4  cup           Vinegar
    2      lg            Onions chopped
    2      tablespoon    Sugar
    2      lg   Stalks   celery chopped and
    2      tablespoon    Capers (jarred)
                         par-boiled
 
 *Place diced eggplant in colander, sprinkle with salt and let sit over bowl for 1
hour. Rinse, drain and dry. Heat 1/2 the oil in pan until hot but not smoking.
Fry eggplant until golden on all sides. Drain well. Heat rest of oil and fry
onions until golden. Add celery, olives, tomatoes, salt, pepper and cook 5 min.
Add sugar, vinegar, and capers and cook for 10 min. Remove from heat. Serve cold
with crusty bread.
 Converted by MMCONV vers. 1.00
 
 
 
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