"The belly rules the mind."--Spanish Proverb

Caponata Recipe

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This recipe for Caponata, by , is from Not Too Greasy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda DeMeo
Added: Friday, September 8, 2006


1 lg. eggplant
1/4 tsp. pepper
2/3 c. olive oil
2-3 dashes cayenne
2 med. onions, finely diced
1 tsp. Italian seasoning
1 c. celery, diced
1-15 oz. can diced tomatoes
1-4 oz. can sliced black olives
1/3 c. wine vinegar
2 tbsp. capers with juice
1 tbsp. sugar
2 tsp. salt
2 tbsp. pine nuts

Cut eggplant into 1/2" cubes. Heat 1/3 c. olive oil in large,
preferably stainless steel skillet and sauté cubes for 5 min.,
stirring. Eggplant will absorb the oil and change color
somewhat during this process. Remove eggplant to another
container. Add remaining oil to the same skillet and sauté
onions until transparent. Add celery and tomatoes with their
juice. Cook over med-high heat for about 15 min., stirring
often until sauce has reduced and is thickened. Stir in vinegar,
sugar, seasonings and sautéed eggplant and cook, covered,
for 10 min. Add olives, capers and pine nuts and cook,
uncovered, 10 min. longer. Taste for seasonings.
Cool to room temperature. Serve with sliced baguette or
crackers. Make ahead to attain full flavor. Freezes well.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
One hr. or less, including cook time




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