Caponatina -- Best Recipes

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Date Posted: 07/13/04 4:41:20pm
Author: CB
Subject: Caponatina

Caponatina

6 tablespoon olive oil
1 small onion, chopped
1 large celery stalk, diced
1 can 14 1/2 ounces diced tomatoes
1 cup canned crushed tomatoes
2 tablespoons capers
1/2 cup halved pitted green olives
2 tablespoon red wine vinegar
2 tablespoon sugar
1/2 teaspoon salt
fresh ground pepper
1 large eggplant, diced

Use large pot, heat 2 tablespoons oil over med heat. Add onion and celery; cook, covered, 10 min, stirring often. Add the next 8 ingredients; heat to boiling. Cover; simmer on low 20 minutes.

In large non stick skillet, heat 2 tablespoons of oil over med. heat. Add half the diced eggplant; cook 10 min or until tender, stirring often. Repeat with remaining egg plant and oil.

Notes: I didn't have any crushed tomatoes so I used a 14 1/2 ounce can of yellow diced tomatoes with the red diced tomatoes. I couldn't find a large eggplant so used two med size ones thus the extra tomatoes didn't hurt. I used 1/2 cup regular pimento stuffed green olive and chopped them up pimento and all.

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