Eggplant Caponata

Recipe Ingredients

2		Eggplants (medium)
1/2 cup	118ml	Vegetable stock
2		Onions - sliced
1 cup	110g / 3.9oz	Diced celery
3/4 cup	177ml	Tomato puree
1/2 cup	118ml	Vinegar
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Capers
4 tablespoons	60ml	Raisins or currants - plumped
1		Hot water
		Salt and pepper

Recipe Instructions

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 the reserved 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.

Source:
1994 Shepherd's Garden Seeds Catalog

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