Caponata from contemporary cuisine

20 servings

Ingredients

Quantity Ingredient
---------> source <---------
Contemporary Cuisine
2 larges Eggplants
1 tablespoon Salt
¾ cup Oil, Olive
2 Garlic cloves, crushed
2 Onions, chopped
1 can Tomatoes, plum
3 Celery stalks, diced
1 pounds Olives, Black pitted
Shared by Dorothy Hair 5/94
12 ounces Olives, Italian
Salad dressing
¼ cup Capers
½ cup Pine nuts
¼ cup Vinegar, Red Wine
2 tablespoons Sugar
Salt and pepper to taste

Directions

CAPONATA

============================> Directions <====================== Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry.

Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant mixture. Season to taste and cook additional 20 minutes. Serve hot or cold as relish with dinner or on French bread rounds as cocktail dish.

========================> Nutrition <====================== Calories: 193 Protein (%): 1 Protein (grams): 1 Vitamin A (%): 2 Carbohydrate (grams): 6 Vitamin C (%): 5 Fat (grams): 19 Thiamine (%): 4 Cholesterol (milligrams): 0 Riboflavin (%): 1 Sodium (milligrams): 545 Niacin (%): 2 Unsaturated (grams): 16 Calcium (%): 2 Saturated (grams): 3 Iron (%): 3 =======================> Notes and Credits <=================== Preparation: saute Cuisine: Italian Source: Contemporary Cuisine Food Group: Vegetable Meals: dinner, party, picnic Temperature: hot, room Courses: Hors d'oeuvre, side From: Dorothy Hair

Submitted By HELEN PEAGRAM On 01-28-95

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