Eggplant Caponata Recipe
2 medium eggplants
1/2 cup vegetable stock
2 onions, sliced
1 cup diced celery
3/4 cup tomato puree
1/2 cup vinegar
2 tbsp sugar
2 tbsp capers
4 tbsp raisins or currants, plumped
1 in hot water
1 salt & pepper
Preheat oven to 400F. Place the eggplants on a baking sheet and
prick with a fork. Bake until tender but not mushy, about 35-45
minutes. When the eggplants are cool enough to handle, remove the
peel and dice the flesh into 1-inch cubes. Place the cubes in a
strainer or drainer. In a large saute pan over moderate heat, bring
the stock to a boil. Add the onions and cook until tender, about 10
minutes. Add the celery and cook for 5 minutes. Add the tomato
puree, vinegar, and sugar, and simmer a few minutes. Stir in ther
eserved eggplant, capers, and raisins and warm through. Adjust the
seasoning with salt and pepper. Serve at room temperature. This can
be made a few days ahead of time. Bring to room temperature for
serving, check seasoning, and add vinegar and salt if desired.
to Vegetable Recipes
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Lycopene super foods
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Eggplant Caponata Recipe Index from Recipes 4U
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