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SUE'S
MOTHER'S EGGPLANT
Or, "Caponata Harriet Weiss." A party at Sue and Gary's
almost always includes this eggplant appetizer. Everyone loves it. It
is more robust than some and roughly textured. You might also like to
try it on Romaine leaves as individual salads. I have halved the original
recipe because it made a gargantuan amount. It is easy to double if you
are having a big bash.
1/4 c. olive oil
1 large eggplant, cubed in %" pieces
1 large onion, chopped
1 large clove garlic, minced
2 stalks celery, cut in V slices
1 green pepper, cubed
1-1/2 c. (or half the 28 oz. can) Progresso Crushed, Peeled Tomatoes
1/3 c. tomato paste
3 T. red wine vinegar
1 T. oregano
1 T. sugar (you can use less)
1 t. salt (optional)
1 t. black pepper
2 t. capers
1 jar pimiento stuffed olives
1 can pitted black olives
1. Heat olive oil in large skillet. Saute onions and eggplant until lightly
brown. Add celery, green pepper, garlic and simmer briefly.
2. Add all other ingredients and simmer until all vegetables are cooked
tender and very little liquid remains.
3. Cool to room temperature and then chill. Serve wtih crackers or pita
bread.
Makes about 6 cups
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