Eggplant Caponata
Serving Size : 1
Ingredients for prepare Eggplant Caponata
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | medium | eggplants |
| 1/2 | cup | vegetable stock |
| 2 | | onions - sliced |
| 1 | cup | diced celery |
| 3/4 | cup | tomato puree |
| 1/2 | cup | vinegar |
| 2 | tablespoons | sugar |
| 2 | tablespoons | capers |
| 4 | tablespoons | raisins or currants - plumped |
| 1 | in | hot water |
recipe Eggplant Caponata
Preheat oven to 400F. Place the eggplants on
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a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 minutes. When the
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eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes.
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Place the cubes in a strainer or drainer. In a large sautй pan over moderate heat,
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bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add
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the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir
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in the reserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper.
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Serve at room temperature. This can be made a few days ahead
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of time. Bring to room temperature for serving, check seasoning, and add vinegar
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and salt if desired.
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