Light Eggplant Caponata

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Light Eggplant Caponata Ingredients

2 tb Olive oil	1 cn Tomato sauce -; (8 oz)
1 md Onion; halved, sliced thin	1 cn Diced tomatoes - (14 1/2
2 Celery ribs; thinly sliced	1 tb Red-wine vinegar; (to 2
1 1/2 lb Eggplant (preferably	1 ts Granulated sugar; (to 2
Cut into 1" cubes	1/3 c Pitted green olives - (to
Salt	2 tb Capers; rinsed
Freshly ground pepper

Instructions for Light Eggplant Caponata

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.

Main Ingredient: VegetablesCuisine: Uncategorized

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