Eggplant Caponata Recipe


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Eggplant Caponata Recipe from the Recipes 4U Collection

 

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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Eggplant Caponata Recipe Index from Recipes 4U

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This Eggplant Caponata Recipe is one of our Vegetable Recipes, which come from visitor submissions and open source collections. Obviously, with over 50,000 recipes it is not possible to cook and test every recipe in the collection, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


 

Eggplant Caponata Recipe

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