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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Aunt Mary Poletto's Camponata Recipe

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This recipe for Aunt Mary Poletto's Camponata is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. Olive oil
2 c diced celery
1 medium-sized eggplant cut in 1/2 cubes
1 large onion, chopped
1/3 c. Wine vinegar
2 Tablespoons sugar
3 cups tomatoes, peeled and diced
1 cup water
1 T. Capers
2 T. Pine nuts
1/4 Cup sliced pimento-stuffed Spanish style olives
1 can (2 1/4 oz) sliced ripe olives drained
2 Tableoons minced parsley
Basil---few leaves fresh, chopped
Oregano
Hot pepper, few drops
Directions:
Directions:
Heat the olive oil in a large frying pan, add celery and cook, stirring often until tender. Remove celery from pan and set aside.

Add eggplant to the pan and cook over medium heat, stirring until lightly browned and tender enough to mash easily. Add onions and continue cooking and stirring until it is soft, but not browned. Using slotted spoon, lift eggplant and onion out of pan and add to celery.

Add to the pan the vinegar, sugar, tomatoes, and water, cooking over medium heat for 5 minutes. Return the celery, eggplant, and onion to the pan. Stir in the capers, olives, parsley, basil, oregano , and pinenuts and simmer uncovered about 20 minutes longer. Taste and add salt if needed. Remove from heat, cool, and chill covered until needed---at least overnight or for as long as a week. Serve at room temperature, on thin-sliced baguettes.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes ?

 

 

 

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