Caponata Eggplant Appetizer

Serving Size : 1
Ingredients

for prepare Caponata Eggplant Appetizer

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	pounds	unpeeled eggplant - cut in
3/4		cubes
1	tablespoon	kosher salt
1/2	cup	olive oil
1	cup	coarsely diced onion
4	medium	sweet red peppers cut
into 3/4" squares2 1/2 c. caponata eggplant appetizer
1	cup	celery - coarse dice
8	medium	ripe Italian tomatoes
pureed to make 2 c. puree. caponata eggplant appetizer
1/4	cup	red wine vinegar
2	tablespoons	sugar
1/2	teaspoon	minced garlic
1/4	cup	pitted - sliced, black olives
3	tablespoons	capers - (smallest available)

Sprinkle the eggplant with the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels. Preheat oven to 375F. Heat olive oil in a 12" skillet and sautй onion, peppers, and celery over med. high heat for 5 minutes., stirring. Add the eggplant and toss for another 5 minutes. Add the tomato puree, wine vinegar, sugar, and garlic and stir for 2 minutes. longer. In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 minutes. Add the olives and capers and stir well. Bake 15 minutes. more, or until most of liquid has evaporated. Cool the caponata, then taste and season with salt and pepper. Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen. Yield: about 6 cups

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