Julho 31, 2010 | Visitas: 3
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Caponata
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Ingredientes
  • 2 LARGE EGGPLANTS
  • 1 Teaspoon SALT
  • ¾ Cup OLIVE OIL
  • 2 CLOVES GARLIC, CRUSHED
  • 2 ONIONS, CHOPPED
  • 1 Pound PLUM TOMATOES, Quartered
  • 3 CELERY STALKS, DICED
  • 1 Pound CAN PITTED BLACK OLIVES
  • 12 Ounce JAR OLIVE SALAD
  • ¼ Cup CAPERS
  • ½ Cup PINE NUTS
  • ¼ Cup RED WINE VINEGAR
  • 2 Teaspoon SUGAR
  • SALT AND PEPPER TO TASTE

Preparacao
  1. Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
  2. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
  3. tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
  4. capers, and pine nuts. In another pan heat vinegar and sugar. When
  5. dissolved, pour over eggplant. Season to taste and cook an additional 20
  6. minutes. Serve hot or cold as relish with dinner or with french bread rounds
  7. as a buffet or cocktail dish.

 

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