Ingredients
| 1/2 cup | olive oil | | 1 | md. eggplant, with skin, cut into 1/4-inch pieces | | 1 | lg. onion, cut into 1/4-inch pieces | | 2 cups | diced celery | | 2 tbsp. | tomato paste | | 2 | lg. tomatoes, peeled, seeded, and diced | | 1/3 cup | red wine vinegar | | 1-1/2 tsp. | sugar | | 1 cup | water | | Salt and freshly ground pepper | | 1 tbsp. | drained capers | | 1/4 cup | each of green and black olives, pitted | | 2 tbsp. | pine nuts |
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Instructions
Heat oil in skillet over medium-high heat until very hot. Sauté eggplant in hot oil. When tender, remove from pan and set aside to drain on paper towels. Add onion and celery to pan with a little more oil, if neccesary. Sauté until tender, approximately 5 minutes. Return eggplant to pan. Add tomato paste, tomatoes, vinegar, sugar, water, salt and black pepper. Cover over medium heat for 5 minutes. Remove from heat and add capers, olives and pine nuts. Chill until ready to serve. Serve at room temperature.
Author's Comments
Makes 6 to 8 appetizer servings.
The recipe for this specialty of Damian's Cucina Italiana restaurant was printed in Houston Gourmet Cooks (out of print) by Ann Criswell.
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