Caponata (version XXIII)

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1 eggplant, diced
1/4 teaspoon salt
3 tablespoons olive oil
1 tablespoon peanut oil
3 cloves garlic, minced
2 onions, finely chopped
1 cup finely chopped celery
1/2 cup chopped green bell peppers
8 ounces tomato sauce
3 tablespoons rinsed capers
1/4 teaspoon freshly ground black pepper
8 lettuce leaves
4 tablespoons red wine vinegar

Peel eggplant and cut into slices 1/2 inch thick. Cut slices into cubes measuring 1/2 inch.

In a large heavy skillet, heat the oil and sauté eggplant until soft. Remove eggplant and set aside.

Add peanut oil to the pan and add garlic, onion, celery and bell pepper. Sauté until tender. Add tomato sauce, and reduce heat. Simmer 8 to 10 minutes. Add eggplant, capers, vinegar and pepper. Simmer 8 to 10 minutes, stirring often to keep from sticking.

Chill and serve on salad greens or with slices of Italian bread.

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