Caponata - 1

Recipe Ingredients

1		Unpeeled eggplant - (1-pound)
		Vegetable cooking spray
2 teaspoons	10ml	Olive oil
1 cup	110g / 3.9oz	Sliced celery
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - minced
1 cup	62g / 2.2oz	Coarsely chopped unpeeled tomato
3 tablespoons	45ml	No-salt-added tomato sauce
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Chopped ripe olives
1 tablespoon	15ml	Capers
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Salt
1 tablespoon	15ml	Chopped fresh parsley

Recipe Instructions

Arrange eggplant in a single layer on a baking sheet coated with cooking spray; brush both sides of eggplant with oil. Bake at 500F for 15 minutes, turning halfway through cooking time. Dice eggplant, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add celery; saute 2 minutes. Add onion and garlic; saute 5 minutes. Add tomato and next 7 ingredients; cook over low heat 10 minutes, stirring occasionally. Remove from heat; stir in eggplant and parsley. Spoon into a bowl; cover and chill 2 hours. Yield: 3 cups (serving size: 1/4 cup).

Source:
Cooking Light, Sept. 1993, page 131

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