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Receta Northern Italian Caponata Salad

by CookEatShare Cookbook

Ingredientes

2 med. eggplants, cut up bite size 1/2 c. water 4 med. celery stalks, sliced 6 ounce can pitted olives 3-3 1/2 ounce bottled capers, liquid removed 3 T sugar 1 T salt

3 T red wine vinegar 3/4 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon pepper 4 med. tomatoes, cut up bite size Parsley sprigs for garnish

Direcciones

1. In an 8 qt Dutch oven over medium heat, in 1/2 cup hot extra virgin olive oil, cook eggplant and water till eggplant is tender (15 min), stir often. Remove and place in a large bowl, set aside. In the same Dutch oven over medium heat, in 1/4 cup oil, cook celery and onions till tender, about 10 min.Add in eggplant, olives, capers, sugar, salt, vinegar, oregano, basil and pepper over high heat to boiling, reduce heat to low. Cover and simmer 15 min. Add in tomatoes over high heat. Heat to boiling, reduce heat to low and cover. Simmer 15 min longer till tender. Cover and remove from stove. Chill.
2. Winter Park Lodge 64A, F.O.P.A.

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