*  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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