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EGGPLANT CAPONATA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Low-fat
Amount Measure Ingredient -- Preparation Method
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2 Medium eggplants
1/2 c Vegetable stock
2 Onions, sliced
1 c Diced celery
3/4 c Tomato puree
1/2 c Vinegar
2 tb Sugar
2 tb Capers
4 tb Raisins or currants, plumped
In hot water
Salt & pepper
Preheat oven to 400F. Place the eggplants on a baking sheet and prick
with a fork. Bake until tender but not mushy, about 35-45 minutes. When
the eggplants are cool enough to handle, remove the peel and dice the
flesh into 1-inch cubes. Place the cubes in a strainer or drainer.
In a large saute pan over moderate heat, bring the stock to a boil. Add
the onions and cook until tender, about 10 minutes. Add the celery and
cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer
a few minutes. Stir in ther eserved eggplant, capers, and raisins and
warm through. Adjust the seasoning with salt and pepper. Serve at room
temperature. This can be made a few days ahead of time. Bring to room
temperature for serving, check seasoning, and add vinegar and salt if
desired.
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