*  Exported from  MasterCook  *
                             EGGPLANT CAPONATA
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Low-fat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Medium eggplants
      1/2   c            Vegetable stock
    2                    Onions, sliced
    1       c            Diced celery
      3/4   c            Tomato puree
      1/2   c            Vinegar
    2       tb           Sugar
    2       tb           Capers
    4       tb           Raisins or currants, plumped
                         In hot water
                         Salt & pepper
   Preheat oven to 400F.  Place the eggplants on a baking sheet and prick
   with a fork.  Bake until tender but not mushy, about 35-45 minutes.  When
   the eggplants are cool enough to handle, remove the peel and dice the
   flesh into 1-inch cubes.  Place the cubes in a strainer or drainer.
   In a large saute pan over moderate heat, bring the stock to a boil.  Add
   the onions and cook until tender, about 10 minutes.  Add the celery and
   cook for 5 minutes.  Add the tomato puree, vinegar, and sugar, and simmer
   a few minutes.  Stir in ther eserved eggplant, capers, and raisins and
   warm through.  Adjust the seasoning with salt and pepper.  Serve at room
   temperature.  This can be made a few days ahead of time.  Bring to room
   temperature for serving, check seasoning, and add vinegar and salt if
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