Free Recipe Caponata All Guidia (La Cucina Italiana)
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Caponata All Guidia (La Cucina Italiana) Recipe
3 md Eggplants; peeled and cubed
Salt
1 c Extra-virgin olive oil
2 Onions; sliced
2 Stalks celery; sliced
5 Tomatoes; peeled, seeded and
-diced, (Substitute Pomi
-brand if fresh tomatoes are
-less-than-best-quality)
1/2 c Chopped pitted black olives;
-(Mediterranean type)
1/4 c Capers
1 tb Red wine vinegar
1 tb Sugar
Pepper
2 tb Minced fresh basil
Caponata All Guidia (La Cucina Italiana) Preparation
Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let sit for 1 hour to let them drain their bitter juices. Heat the olive oil until it is very hot. Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often. Remove with a slotted spoon and place in a serving bowl. Add the onion and celery to the olive oil, and cook until crsip-tender about 5 minutes. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for 5 minutes. Pour over the eggplants in the bowl. Add the basil and stir gently. Serve at room temperature. Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn <pkselwyn@erols.com> Posted to JEWISH-FOOD digest Volume 98 #001 by ELAINE RADIS <AUNTIE_E@prodigy.net> on Jan 01, 1998
Cooking Temperature:
Recipe Serves: 1
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