*  Exported from  MasterCook  *

                       SICILIAN EGGPLANT CAPONATA

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Eggplant -- large
                       -Salt and Pepper to taste
                       Cooking Oil
  2       md           Onions -- chopped
  2                    Garlic Cloves -- crushed
  3                    Celery Stalks -- chopped
  1                    Can Italian Plum Tomatoes
                       -1 lb can
 10                    Green Olives -- pitted and
                       -quartered
  3       tb           Pine Nuts
    1/4   c            Capers -- large
    1/4   c            Wine vinegar
  2       tb           Sugar

 Wash eggplant. Do not peel, Cut into 1" cubes. Season
 with salt and pepper. Fry in heated oil until tender.
 Take out and set aside. Saute onion in the same oil
 until tender. Add garlic, celery, tomatoes, and
 olives. Cook slowly for 10 minutes. Add eggplant, pine
 nuts and capers. Heat vinegar and stir in sugar. Add
 to vegetable mixture. Season with salt and pepper.
 Cook for 5 minutes longer. Serve chilled as an
 appetizer or relish.



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