Caponata (Eggplant Appetizer)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Unpeeled eggplant - cut in
3/4		Cubes
1 tablespoon	15ml	Kosher salt
1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Coarsely diced onion
4 cups	948ml	Sweet red peppers cut (medium)
		Into 3/4" squares - (2 1/2 c.)
1 cup	110g / 3.9oz	Celery - coarse dice
8 cups	500g / 17oz	Ripe Italian tomatoes (medium)
		Pureed to make 2 c. Puree.
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Minced garlic
1/4 cup	59ml	Pitted - sliced, black olives
3 tablespoons	45ml	Capers - (smallest available)
		Salt and ground black pepper

Recipe Instructions

Sprinkle the eggplant with the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels.

Preheat oven to 375F.

Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 minutes., stirring. Add the eggplant and toss for another 5 minutes. Add the tomato puree, wine vinegar, sugar, and garlic and stir for 2 minutes. longer.

In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 minutes. Add the olives and capers and stir well. Bake 15 minutes. more, or until most of liquid has evaporated.

Cool the caponata, then taste and season with salt and pepper. Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen.

Yield: about 6 cups

Source:
Low-Fat Meals, Woman's Day, 4/96

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