Free Recipe Light Eggplant Caponata
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Light Eggplant Caponata Recipe
2 tb Olive oil
1 md Onion; halved, sliced thin
2 Celery ribs; thinly sliced
1-1/2 lb Eggplant (preferably
-Japanese or Chinese);
-unpeeled, and
Cut into 1 cubes
Salt
Freshly ground pepper
1 cn Tomato sauce -; (8 oz)
1 cn Diced tomatoes – (14 1/2
-oz); drained
1 tb Red-wine vinegar; (to 2
-tbspns)
1 ts Granulated sugar; (to 2
-tspns)
1/3 c Pitted green olives – (to
-1/2 cup); halved
2 tb Capers; rinsed
Light Eggplant Caponata Preparation
Heat oil in large heavy skillet or saute pan. Add onion and celery; saute over medium heat 5 minutes. Add eggplant, and salt and pepper to taste; saute over medium-high heat, stirring, 2 minutes. Add tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 minutes or until eggplant is tender. Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired. Serve cold or at room temperature. Yields 6 servings. Recipe Source: St. Louis Post-Dispatch – 09-28-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe – vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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