Sicilian eggplant caponata
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Sicilian eggplant caponata
  Sicilian    Eggplant    Italian    Vegetables  
Last updated 6/12/2012 1:23:04 AM. Recipe ID 55976. Report a problem with this recipe.
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      Title: Sicilian eggplant caponata
 Categories: Italian, Vegetables
      Yield: 6 Servings
 
      1    Eggplant; large
           -Salt and Pepper to taste
           Cooking Oil
      2 md Onions; chopped
      2    Garlic Cloves; crushed
      3    Celery Stalks; chopped
      1    Can Italian Plum Tomatoes
           -1 lb can
     10    Green Olives; pitted and
           -quartered
      3 tb Pine Nuts
    1/4 c  Capers; large
    1/4 c  Wine vinegar
      2 tb Sugar
 
  Wash eggplant. Do not peel, Cut into 1" cubes. Season with salt and
  pepper. Fry in heated oil until tender. Take out and set aside. Saute
  onion in the same oil until tender. Add garlic, celery, tomatoes, and
  olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and
  capers. Heat vinegar and stir in sugar. Add to vegetable mixture.
  Season with salt and pepper. Cook for 5 minutes longer. Serve chilled
  as an appetizer or relish.
 




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Recipe ID 55976 (Apr 03, 2005)

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