Caponata (eggplant appetizer) Recipe

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Caponata (eggplant appetizer)

Artist:	_	Yield:	1
Categories:	Appetizers, Condiments, Dips & Spreads, Pickles, Relishes	Rating:	0
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Ingredients:

1 1/2	lbs	Unpeeled eggplant, cut in>>>
		? cubes.
1	tbsp	Kosher salt
1/2	cup	Olive oil
1	cup	Coarsely diced onion
4		Med. sweet red peppers cut>>
		Into ? squares (2 ?c.)
1	cup	Celery, coarse dice
8		Med. ripe Italian tomatoes>>
		Pureed to make 2 c. puree.
1/4	cup	Red wine vinegar
2	tbsp	Sugar
1/2	tsp	Minced garlic
1/4	cup	Pitted, sliced, black olives
3	tbsp	Capers (smallest available)
		Salt and ground black pepper

Procedures:

1	Sprinkle the eggplant withh the coarse salt and toss the cubes.
2	Let them drain in a colander for ?hr., then pat dry with paper towels.
3	Preheat oven to 375°F.
4	Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring.
5	Add the eggplant and toss for another 5 min. add the tomato puree, winer vinegar, sugar, and garlic and stir for 2 min. longer.
6	In the skillet (if it"s ovenproof) or baking dish, bake the caponata, uncovered for 20 min. add the olives and capers and stir well.
7	Bake 15 min. more, or until most of liquid has evaporated.
8	Cool the caponata, then taste and season with salt and pepper.
9	Refrigerate, covered, for 24 hrs.
10	Before serving.
11	Caponata will keep for at least a week in the "fridge, or 6 mos.
12	Frozen.
13	Yield: about 6 cup