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Name: Rustic Style Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: ; cut into 1" cubes; 1 ts Garlic minced; 6 tb Extra-Virgin Olive Oil; 1 1/2 c Onions chopped; 1/4 c Pine nuts; toasted; Black Pepper freshly ground; Salt to taste; 1 c Chopped fennel; 2 tb Sugar; 1 c Chopped red bell pepper; 1/4 c Red wine vinegar; 2 tb Green olives; quartered; 2 1/2 c Coarsely-chopped tomatoes; 1/2 c Chopped fresh basil; 3 tb Capers; rinsed; 2 lb Eggplant; peeled, and

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INGREDIENTS

; cut into 1" cubes
1 ts Garlic ; minced
6 tb Extra-Virgin Olive Oil
1 1/2 c Onions ; chopped
1/4 c Pine nuts; toasted
Black Pepper ; freshly ground
Salt ; to taste
1 c Chopped fennel
2 tb Sugar
1 c Chopped red bell pepper
1/4 c Red wine vinegar
2 tb Green olives; quartered
2 1/2 c Coarsely-chopped tomatoes
1/2 c Chopped fresh basil
3 tb Capers; rinsed
2 lb Eggplant; peeled, and

Servings

INSTRUCTIONS

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 Recipe by: Emeril Lagasse

NOTES

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Rustic Style Caponata

; cut into 1" cubes
1 ts Garlic minced
6 tb Extra-Virgin Olive Oil
1 1/2 c Onions chopped
1/4 c Pine nuts; toasted
 Black Pepper freshly ground
 Salt to taste
1 c Chopped fennel
2 tb Sugar
1 c Chopped red bell pepper
1/4 c Red wine vinegar
2 tb Green olives; quartered
2 1/2 c Coarsely-chopped tomatoes
1/2 c Chopped fresh basil
3 tb Capers; rinsed
2 lb Eggplant; peeled, and

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and  saute until soft and browned, about 10 minutes. Remove and place in a bowl.  In the same pan, heat the remaining oil, and cook the onion, fennel, and  peppers. Saute until soft, about 4 minutes. Add the garlic, tomato,  vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce  heat, and simmer for 10 minutes. Stir in the capers and simmer for 5  minutes. Stir in the olives, pine nuts and basil. Simmer until all  vegetables are tender. This recipe yields 10 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    11-19-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 10 servings

Calories: 330
Calories from Fat: 292 (88%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 15.6g
	Polyunsanturated Fat 10.7g
Cholesterol 0mg		0 %
Sodium 34.4mg		1 %
Potassium 51.5mg		1 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 9.9g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 330

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