Caponata

Recipe Ingredients

		Olive oil
2		Eggplants - (about 1 1/2 lbs. (medium) each) cut into bite size p
4		Celery stalk - sliced (medium)
2		Onions - sliced (medium)
1		Small ripe olives - , drained
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Red wine vinegar
3/4 teaspoon	3.8ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Dried basil
1/4 teaspoon	1.3ml	Pepper
4 teaspoons	20ml	Tomatoes (medium) cut into bite size p
		Parsley for garnish

Recipe Instructions

In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes, stirring often; remove to a large bowl, and set aside. In same dutch oven over medium heat, in 2 tbls. more olive oil cook celery and onions until tender, about 10 minutes, stirring frequently. Add eggplants, olives, capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or until vegetables are tender, stirring often. Spoon mixture into large bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto platter; garnish with parsley sprigs. Makes 16 first course servings.

Source:
Little Mom

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