*  Exported from  MasterCook  *

                                 Caponata

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Vegetables                       Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lg           Eggplants
   1       ts           Salt
     3/4   c            Olive oil
   2       cl           Garlic -- crushed
   2                    Onions -- chopped
  26       oz           Can plum tomatoes
   3                    Celery ribs -- diced
   1       lb           Can pitted black olives
  12       oz           Jar olive salad
     1/4   c            Capers
     1/2   c            Pine nuts
     1/4   c            Red wine vinegar
   2       ts           Sugar
                        Salt and pepper -- to taste

  Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze
  dry. Saute in oil until soft. Remove. Saute onions and garlic in
  same oil. Add tomatoes, olives, and celery. Cook until tender,
  15 minutes. Add eggplant, capers, and pine nuts. In another pan
  heat vinegar and sugar. When dissolved, pour over eggplant. Season
  to taste and cook an additional 20 minutes. Serve hot or cold as
  relish with dinner or with french bread rounds as a buffet or
  cocktail dish.
 

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