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caponata
Group:Other
Description:
Ingredients:2 pounds eggplant (preferably long and seedless)
salt
olive oil
2 cups coarsely chopped celery, white interior part
1 onion, chopped
1 small can tomato paste
3 teaspoons sugar
1 cup good quality red wine vinegar
2 tablespoons capers, chopped
3/4 cup green olives, chopped
pepper to taste
salt to taste
Instructions:dice eggplant, sprinkle with salt and place in a colander to drain for at least 1 hour. dry eggplant with paper towel and fry in plento of hot oil until well browned. remove eggplant from oil and spread on paper towels to drain.

fry celery in same oil until tender and drain on paper towels.

pour about 1/4 cup of the same oil into another pan and cook onion until golden. dilute the tomatoe paste in 1/2 cup warm water and stir into onion. season with salt and cook 15 minutes over moderate heat. add sugar, vinegar, capers, olives, eggplant and celery. add plenty of freshly ground pepper and salt to taste. simmer 10 minutes. serve cold.
Notes:
Number Of Servings:Source:So Italian
Vegetarian:YesTime To Prepare:
Date:Fri 21 Nov 2008 20:15:14 UTCViewed:3143 times
Author:paul canonici by deepsouthEmail:
Rating:3,00 (1 votes)

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