EGGPLANT APPETIZER
1 large eggplant
1/2 cup plus 2 tablespoons olive oil or vegetable oil, divided use
2 1/2 cups sliced onion
1 cup diced celery
2 cans (8 oz each) tomato sauce
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons drained capers
1/2 teaspoon salt
Dash pepper
12 pitted black olives, cut in slivers
Toast rounds (for serving)
Wash eggplant; cut into 1/2-inch cubes.
In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden-brown. Remove eggplant, and set aside.
In 2 tablespoons hot oil in same skillet, saute onion and celery until tender - about 5 minutes.
Return eggplant to skillet. Stir in tomato sauce; bring to boiling. Lower heat, and simmer, covered, 15 minutes.
Add vinegar, sugar, capers, salt, pepper, and olives. Simmer, covered and stirring occasionally, 20 minutes longer
Refrigerate, covered, overnight.
To serve:
Turn into serving bowl. Surround with toast rounds.
Makes 6 to 8 appetizer servings
Source: The New McCall's Cook Book, 1973
Dear Rosemary,
Does this look similar to the Caponata recipe you're looking for?
Happy Cooking!
Betsy |