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Caponata
1 eggplant (diced, skin on)
1 medium onion, diced
1 (4 oz.) can mushrooms (drained)
2 cloves garlic, crushed
1/2 cup of olive oil
1 teaspoon of salt
1/2 teaspoon of oregano
3 tablespoons of pignoli nuts (optional)
One 6 ounce can of tomato paste
1/4 cup of water
1 1/2 teaspoon of sugar
1/2 cup of olives, stuffed, sliced (3 oz. jar drained) |
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Simmer first six ingredients in covered skillet 15 minutes. Mix remaining ingredients, then add to above and simmer 25 additional minutes or until mushy. Serve with crackers (sesame, wheat, etc.).
Caponata
2 medium eggplants
1/2 cup of olive oil
1 clove garlic, minced
3 stalks celery, chopped
1 medium onion, chopped
1 cup of chopped plum tomatoes
1/4 cup of capers
1/4 cup of red wine vinegar
1 tablespoon of sugar
1 tablespoon of basil
1/2 teaspoon of salt
Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet. Sauté garlic and eggplant until eggplant is lightly browned. Remove eggplant from skillet. Add celery and onions to skillet, sauté until tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant, capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove from heat. Chill in refrigerator. Serve with Italian bread. 8 servings. |