Sicilian Eggplant Caponata

* Exported from MasterCook *

SICILIAN EGGPLANT CAPONATA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Eggplant -- large
-Salt and Pepper to taste
Cooking Oil
2 md Onions -- chopped
2 Garlic Cloves -- crushed
3 Celery Stalks -- chopped
1 Can Italian Plum Tomatoes
-1 lb can
10 Green Olives -- pitted and
-quartered
3 tb Pine Nuts
1/4 c Capers -- large
1/4 c Wine vinegar
2 tb Sugar

Wash eggplant. Do not peel, Cut into 1" cubes. Season
with salt and pepper. Fry in heated oil until tender.
Take out and set aside. Saute onion in the same oil
until tender. Add garlic, celery, tomatoes, and
olives. Cook slowly for 10 minutes. Add eggplant, pine
nuts and capers. Heat vinegar and stir in sugar. Add
to vegetable mixture. Season with salt and pepper.
Cook for 5 minutes longer. Serve chilled as an
appetizer or relish.



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