Londonderry Cafe Caponata

4 medium to large eggplants, cut in one-half-inch cubes, unpeeled
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

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.

Finally, add the roasted eggplant to mixture and simmer another 10 minutes. Caponata should have a loose consistency.

Serve cold or at room temperature.

Serves 10.



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