Cooking Index - Cooking Recipes & IdeasLight Eggplant Caponata Recipe - Cooking Index

Light Eggplant Caponata

Courses: Side dish
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - halved, sliced thin (medium)
2   Celery ribs - thinly sliced
1 1/2 lbs 681g / 24ozEggplant (preferably Japanese or Chinese) - unpeeled, and
  Cut into 1" cubes
  Salt
  Freshly ground pepper
1   Tomato sauce - (8 oz)
1   Diced tomatoes - (14 1/2 oz) - drained
1 tablespoon 15mlRed-wine vinegar - (to 2 tbspns)
1 teaspoon 5mlGranulated sugar - (to 2 tspns)
1/3 cup 78mlPitted green olives - (to 1/2 cup) - halved
2 tablespoons 30mlCapers - rinsed

Recipe Instructions

Heat oil in large heavy skillet or saute pan. Add onion and celery; saute over medium heat 5 minutes. Add eggplant, and salt and pepper to taste; saute over medium-high heat, stirring, 2 minutes.

Add tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 minutes or until eggplant is tender. Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired. Serve cold or at room temperature.

Yields 6 servings.

Source:
St. Louis Post-Dispatch - 09-28-1998 - By Faye Levy

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