Rustic Style Caponata

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
2 lbs	908g / 32oz	Eggplant - peeled, and cut into 1" cubes
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	146g / 5.1oz	Chopped fennel
1 cup	146g / 5.1oz	Chopped red bell pepper
1 teaspoon	5ml	Minced garlic
2 1/2 cups	156g / 5.5oz	Coarsely-chopped tomatoes
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Capers - rinsed
2 tablespoons	30ml	Green olives - quartered
1/4 cup	59ml	Pine nuts - toasted
1/2 cup	73g / 2.6oz	Chopped fresh basil

Recipe Instructions

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl.

In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender.

This recipe yields 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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