CAPONATA

Course : Vegetables
Serves: 20
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Ingredients:

2 large Eggplants
1 tablespoon Salt
3/4 cup Olive oil
2 Clove Garlic -- crushed
2 medium Onions -- chopped
15 ounces plum tomatoes
3 medium Celery stalks -- diced
1 pound pitted black olives
12 ounces italian olive
-----SALAD DRESSING-----
1/4 cup Capers
1/2 cup Pine nuts
1/4 cup Red wine vinegar
2 tablespoons Sugar
1 teaspoon salt and pepper to taste
 

Preparation / Directions:

Serve at buffets, cocktail parties, or as a relish. Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant mixture. Season to taste and cook additional 20 minutes. Serve hot or cold as relish with dinner or on French bread rounds as cocktail dish.


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