Londonderry Cafe Caponata
4 medium to large eggplants, cut in one-half-inch cubes, unpeeled
In a 350-degree oven, roast eggplant on a sheet pan, lightly coated with Pam olive oil cooking spray or plain olive oil, for 40 minutes or until tender. Meanwhile, sauté celery and onions in a large frying pan until transparent. Add garlic and sauté another five minutes. Add remaining ingredients and simmer 10 to 15 minutes.
5 stalks, celery, diced, with tops
2 white onions, chopped
1/4 cup olive oil
1/2 cup red wine vinegar
1/2 cup sugar
1/4 cup pine nuts
1/4 cup capers, undrained
3 tablespoons chopped garlic
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped fresh parsley
1 teaspoon dried or fresh oregano
1 teaspoon dried or fresh basil
1 and 1/2 cans of plum tomatoes (about 30 ounces), chopped coarsely, with juice
Finally, add the roasted eggplant to mixture and simmer another 10 minutes. Caponata should have a loose consistency.
Serve cold or at room temperature.
Click Here to Comment on This Recipe