*  Exported from  MasterCook  *

                           EGGPLANT CAPONATA

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Low-fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Medium eggplants
    1/2   c            Vegetable stock
  2                    Onions, sliced
  1       c            Diced celery
    3/4   c            Tomato puree
    1/2   c            Vinegar
  2       tb           Sugar
  2       tb           Capers
  4       tb           Raisins or currants, plumped
                       In hot water
                       Salt & pepper

 Preheat oven to 400F.  Place the eggplants on a baking sheet and prick
 with a fork.  Bake until tender but not mushy, about 35-45 minutes.  When
 the eggplants are cool enough to handle, remove the peel and dice the
 flesh into 1-inch cubes.  Place the cubes in a strainer or drainer.
 In a large saute pan over moderate heat, bring the stock to a boil.  Add
 the onions and cook until tender, about 10 minutes.  Add the celery and
 cook for 5 minutes.  Add the tomato puree, vinegar, and sugar, and simmer
 a few minutes.  Stir in ther eserved eggplant, capers, and raisins and
 warm through.  Adjust the seasoning with salt and pepper.  Serve at room
 temperature.  This can be made a few days ahead of time.  Bring to room
 temperature for serving, check seasoning, and add vinegar and salt if
 desired.



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