Big Nights Caponata

Big Nights Caponata Ingredients

1 lg Eggplant; diced	1 tb Pine nuts
1 lg Onion; sliced	1 1/2 tb Sugar
1 c Celery; chopped	3 tb Wine vinegar
28 oz Canned plum tomatoes;	1/2 c Olive oil
1 tb Capers; rinsed and drained	Salt and pepper; to taste

Instructions for Big Nights Caponata

Wash and dry eggplant. Dice into l-inch cubes. In large skillet, heat oil, brown eggplant about 8 to 10 minutes until soft and slightiy browned. Dont let eggplant get too soft. Remove and place in large saucepan. Fry onion in same skillet, adding more oil if necessary, until wilted. Add celery and tomatoes, crushing slightly. Simmer about 15 minutes until celery is tender. Add capers and pine nuts. Combine mixture and add to eggplant in saucepan. Dissolve sugar in vinegar, salt and pepper to taste and heat slightly. Add to eggplant, cover, simmer over low until tomato is cooked and vegetables are tender but not mushy. Stir often during cooking. Allow to cool before refrigerating. Can be prepared several days ahead. Can be frozen. This appetizer should be served at room temperature. It is good served as part of a buffet or to side grilled fish. Can also be served with lettuce for a salad entree. The recipe is from Stanleys Mother, who served as adviser on the film, "Big Night" (1996). Lucci directed, produced and acted in the film. Beverly Bundy, Fort Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96. Pat H. McRecipe (202-cal 16g-fat 0-chol 283 mg sodium) Recipe By : Stanley Tuccis Mother Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 12:30:57 -0700 (PDT) From: PatH

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Caper	Celery	Eggplant	Olive Oil
Onion	Pine Nut	Sugar	Tomato
Vinegar

Vegetables Celery Olive oil Onion Pine Nuts Tomato Wine

for flavor and categorization

i like to dd green olives .

mike6510
on Sep 6 2007 1:44PM

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