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Name: Sicilian Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Tomato paste; imported if; If needed; 2 lg Eggplants -; (abt 3 lbs); 1 lg Onion; sliced (1/4 moon); 1 c Peeled; seeded, chopped plum; A little water; 1/2 c Capers; rinsed, drained; 1/2 c Red wine vinegar; 2 tb Sugar; or to taste; 1 c Sicilian green olives;; 6 Celery ribs; cut 1/2"; Blanched for 1 minute; (substitute canned plum; 1/2 c Slivered almonds; toasted; 1 c Olive oil; plus more,; 3 tb Dark raisins; (optional); Coarse salt; as needed

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INGREDIENTS

3 tb Tomato paste; imported if
If needed
2 lg Eggplants -; (abt 3 lbs)
1 lg Onion; sliced (1/4 moon)
1 c Peeled; seeded, chopped plum
A little water
1/2 c Capers; rinsed, drained
1/2 c Red wine vinegar
2 tb Sugar; or to taste
1 c Sicilian green olives;
6 Celery ribs; cut 1/2"
Blanched for 1 minute
(substitute canned plum
1/2 c Slivered almonds; toasted
1 c Olive oil; plus more,
3 tb Dark raisins; (optional)
Coarse salt; as needed

Servings

INSTRUCTIONS

Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel. Heat 1/2 cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels. Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, sugar and the optional raisins. Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste. Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds. This recipe yields 6 to 8 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4807 broadcast 03-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-03-1998 Recipe by: David Rosengarten

NOTES

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Sicilian Caponata

3 tb Tomato paste; imported if
 If needed
2 lg Eggplants -; (abt 3 lbs)
1 lg Onion; sliced (1/4 moon)
1 c Peeled; seeded, chopped plum
 A little water
1/2 c Capers; rinsed, drained
1/2 c Red wine vinegar
2 tb Sugar; or to taste
1 c Sicilian green olives;
6 Celery ribs; cut 1/2"
 Blanched for 1 minute
 (substitute canned plum
1/2 c Slivered almonds; toasted
1 c Olive oil; plus more,
3 tb Dark raisins; (optional)
 Coarse salt; as needed

Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt  and drain in a colander, weighted, for one hour. Rinse well, and dry in a  kitchen towel. Heat 1/2 cup olive oil in a large saute pan and fry the  eggplant in batches until golden on all sides, adding more oil if  necessary. Drain on paper towels. Saute the onion in a 1/2 cup olive oil,  stirring to coat, cover and cook until just tender but not brown. Remove  cover, add the blanched celery, and cook a minute longer. Add the olives,  capers, tomatoes, tomato paste, vinegar, sugar and the optional raisins.  Stir in the eggplant and simmer for another 10 minutes. Season with salt to  taste. Cool and refrigerate for 24 hours. Serve chilled or at room  temperature, sprinkled with the toasted, slivered almonds. This recipe  yields 6 to 8 servings.    Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -  (Show # TS-4807 broadcast 03-18-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-03-1998    Recipe by: David Rosengarten

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 6 servings

Calories: 8
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 15.5mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
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: 8

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