Caponata
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-15 as Hors D'Oeuvre N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds eggplant 1 tablespoon salt 3 tablespoons olive oil
2 cups celery, chopped into coarse pices 3/4 cup peeled, chopped yellow onion 1/3 cup wine vinegar
4 teaspoons sugar 3 cups canned tomatoes, mashed 2 tablespoons tomato paste
6 green olives, pitted and chopped 2 tablespoons capers 4-5 anchovies in oil
salt and pepper to taste



1 Cut the eggplant into 1-inch cubes. Dust with the 1 tablespoon salt, and allow to drain in a colander. Meanwhile, in a little olive oil, saute the celery along with the onion for about 15 minutes; and remove. Use a large frying pan so that the food won't be crowded. In the same pan, saute the drained eggplant for about 10 minutes in a little oil. Place all these in a heavy 2-quart kettle. Add the wine vinegar, sugar, tomatoes, tomato paste, olives, capers, and anchovies, and let simmer for 15 to 20 minutes. Add salt and pepper. Chill, and serve.
2 Serve it on a bed of lettuce and with a few brown crackers.

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