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-> [Appetizers, Eggplant, Low-fat, Vegetables] -> [Eggplant caponata Recipe] |
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Eggplant caponata
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| Artist: |
_ |
| Categories: |
Appetizers, Eggplant, Low-fat, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | Medium eggplants | | 1/2
| cup | Vegetable stock | | 2
| | Onions, sliced | | 1
| cup | Diced celery | | 3/4
| cup | Tomato puree | | 1/2
| cup | Vinegar | | 2
| tbsp | Sugar | | 2
| tbsp | Capers | | 4
| tbsp | Raisins or currants, plumped | | | In hot water | | | Salt & pepper |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | Place the eggplants on a baking sheet and prick with a fork. | | 3 | Bake until tender but not mushy, about 35-45 minutes. | | 4 | When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. | | 5 | Place the cubes in a strainer or drainer. | | 6 | In a large saute pan over moderate heat, bring the stock to a boil. | | 7 | Add the onions and cook until tender, about 10 minutes. | | 8 | Add the celery and cook for 5 minutes. | | 9 | Add the tomato puree, vinegar, and sugar, and simmer a few minutes. | | 10 | Stir in ther eserved eggplant, capers, and raisins and warm through. | | 11 | Adjust the seasoning with salt and pepper. | | 12 | Serve at room temperature. | | 13 | This can be made a few days ahead of time. | | 14 | Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired |
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