Light Eggplant Caponata

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - halved, sliced thin (medium)
2		Celery ribs - thinly sliced
1 1/2 lbs	681g / 24oz	Eggplant (preferably Japanese or Chinese) - unpeeled, and
		Cut into 1" cubes
		Salt
		Freshly ground pepper
1		Tomato sauce - (8 oz)
1		Diced tomatoes - (14 1/2 oz) - drained
1 tablespoon	15ml	Red-wine vinegar - (to 2 tbspns)
1 teaspoon	5ml	Granulated sugar - (to 2 tspns)
1/3 cup	78ml	Pitted green olives - (to 1/2 cup) - halved
2 tablespoons	30ml	Capers - rinsed

Recipe Instructions

Heat oil in large heavy skillet or saute pan. Add onion and celery; saute over medium heat 5 minutes. Add eggplant, and salt and pepper to taste; saute over medium-high heat, stirring, 2 minutes.

Add tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 minutes or until eggplant is tender. Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired. Serve cold or at room temperature.

Yields 6 servings.

Source:
St. Louis Post-Dispatch - 09-28-1998 - By Faye Levy

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