Caponata

Recipe Ingredients

1 cup	237ml	Olive oil
1 1/4 lbs	567g / 20oz	Eggplant - peeled, and
		Cut into 1/2" dice
10 oz	284g	Celery - (abt 5 stalks) - diced
1 teaspoon	5ml	Chopped unsalted anchovies
1 teaspoon	5ml	Capers - drained, rinsed,
		And dried
1 teaspoon	5ml	Chopped gherkins
3 oz	85g	Diced black olives
1 teaspoon	5ml	Sugar
3 tablespoons	45ml	White or red wine vinegar
1 cup	237ml	Tomato sauce (homemade or canned)

Recipe Instructions

Have ready two plates lined with paper towels.

In a large, deep skillet over medium-high heat, heat about 1 cup oil. Add the eggplant and fry until slightly softened, about 1 minute. (Do not crowd the pan; you may have to fry the eggplant in batches.) With a slotted spoon, carefully transfer the eggplant to the paper towels to drain.

Repeat the procedure with the celery.

In a medium saucepan over low heat, heat 1 teaspoon of the oil. Add the anchovies and cook until they melt into the oil, about 2 minutes. Add the capers, gherkins, olives, sugar and vinegar and cook until the vinegar evaporates, about 4 minutes. Add the tomato sauce and simmer for 3 minutes. Add the eggplant and celery and simmer for 5 to 6 minutes. Remove from the heat; set aside to cool.

This recipe yields about 4 cups.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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