EGGPLANT CAPONATA

Course : Eggplant
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 Medium eggplants
1/2 Cup Vegetable stock
2 medium Onions, sliced
1 Cup Diced celery
3/4 Cup Tomato puree
1/2 Cup Vinegar
2 tablespoons Sugar
2 tablespoons Capers
4 tablespoons Raisins or currants, plumped In hot water
1 teaspoon salt and pepper
 

Preparation / Directions:

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 desired.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Eggplant Recipes