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Caponata

Servings:
6 Servings
Listed in Categories:
Dips
Hors d'
Oeuvres
  • 1 1/2 lb Eggplant; diced
  • 2 lg Onion; diced
  • 3 Garlic cloves; minced
  • 2 Celery ribs; diced
  • 1 Tomato; seeded and diced
  • 1 c Olive oil; or more
  • 1 Bell pepper; diced
  • 2 tb Red wine vinegar
  • 1 ts Oregano
  • 1 ts Capers
  • 12 Black olives; pitted an and
  • -sliced
  • 1/2 ts Chili pepper; optional
  • 2 tb White raisins; soaked in
  • -warm water
  • 1 Bayleaf; crushed
  • 1 pn Cumin
  • Salt and pepper; to taste
  • 2 tb Chopped parsley
Sprinkle eggplant with salt in a colander, put a weight on top and let
stand 1 hour to remove bitterness. Rinse eggplant. Heat oil well and cook
eggplant until golden. Remove to a sieve to drain oil. Cook the onions to
the oil left in the pan until soft.Add celery and bell pepper. Cook 2
minutes and add tomato and olives.Cook 2 minutes. Transfer all to a
saucepan. Add the eggplant and the rest of ingredients to the saucepan and
simmer about 1 hour until flavors have blended. Check seasonings. Chill.
Serve at room temperature sprinkled with chopped parsley.

Keeps 1 week in the refrigerator.

NOTES : Variation Baked: Mix all the ingredients using 1/2 cup olive oil,
place in a baking dish, cover with foil and bake 1 and a half to 2
hours,stirring a few times.

Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam
Posvolsky on Jul 22, 1997