Wednesday, August 3, 2011

Italian Caponato! Buon appetito!

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Caponata

5-6 large eggplants
2 yellow or purple onions
4 ribs celery
2 cups mixed olives with pits
1/4 c balsamic vinegar
5 cups spaghetti sauce

Remove tops and bottoms of eggplant and cut into 3/4 inch cubes, lightly fry in deep fryer, drain on a paper towel and set aside.

Slice onions and celery and saute in 1/4 c cooking oil until translucent.

While the onions are cooking place the olives in a Ziploc bag and crush with a mallet. Remove pits from olives and add to onions and celery. Mix well.

Add the spaghetti sauce and balsamic vinegar. Simmer for 10 minutes;  add the eggplant and cook another 5 minutes. Serve on crusted bread.

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