Eggplant Caponata Recipe
Recipe
Ingredients
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
Recipe
Preparation
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.
Servings:
1
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Advice on losing weight
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Eggplant Caponata Recipe Index from Recipes 4U
You no longer need to spend money on expensive recipe publications or costly meals out in swanky restaurants, all you have to do is discover and print the recipe that you have chosen and commence cooking a good meal to amaze your family in the convenience of your own kitchen
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