Caponata

(2 votes)

1 (1-pound) unpeeled eggplant, cut crosswise into 1/2-inch slices
vegetable cooking spray
2 teaspoons olive oil
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic, minced
1 cup coarsely chopped unpeeled tomato
3 tablespoons tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped ripe olives
1 tablespoon capers
1 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon chopped fresh parsley

1 Serve this classic Italian relish as an appetizer with toasted pita bread wedges or baguette slices.

2 Arrange eggplant in a single layer on a baking sheet coated with cooking spray; brush both sides of eggplant with oil. Bake at 500 deg for 15 minutes, turning halfway through cooking time. Dice eggplant, and set aside.

3 Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add celery; sauté 2 minutes. Add onion and garlic; sauté 5 minutes. Add tomato and next 7 ingredients; cook over low heat 10 minutes, stirring occasionally. Remove from heat; stir in eggplant and parsley. Spoon into a bowl; cover and chill 2 hours.

Yield: 3 servings



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