| CAPONATA Ingredients 2 large eggplants, cut into 1/2-inch cubes 1 tablespoon salt 3/4 cup olive oil 2 cloves garlic, mashed 2 cups chopped onions 2-1/2 cups (about 20 ounces) canned Italian plum tomatoes, drained and coarsely chopped 1-1/2 cups chopped celery 1 (1-pound) can pitted black olives 1-1/2 cups (about 12 ounces) Italian olive salad 1/4 cup capers 1/2 cup toasted pine nuts 1/4 cup red wine vinegar 2 tablespoons sugar Salt, black pepper and cayenne to taste Steps Sprinkle the eggplant with the salt and let stand in a colander for 20 to 30 minutes. Rinse with cool water and pat dry. Heat the olive oil over medium heat in a large heavy pot. Add the eggplant and cook, stirring often, until it is soft and tender, about 20 minutes. Remove the eggplant from the pot with a slotted spoon. Add the onions and garlic to the pot and cook, stirring often for three to four minutes, or until wilted. Add the tomatoes, celery and olives. Cook for about 15 minutes or until the celery is tender. Return the eggplant to the pot. Add the capers and pine nuts. In a small saucepan over medium heat, combine the vinegar and sugar and stir until the sugar dissolves. Pour over the eggplant mixture. Season to taste with salt, black pepper and cayenne. Cook over medium heat for about 20 minutes, stirring occasionally. Serve at room temperature, or slightly chilled as an appetizer. Warm to serve with pasta. |
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