Eggplant caponata Recipe

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Eggplant caponata

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Categories:	Appetizers, Eggplant, Low-fat, Vegetables	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

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