Vegetable Caponata

posted by Mimi Hiller 04-27-100 2:47 PM

from Noteworthy, the cookbook of the Ravinia Festival (Chicago).

1 medium eggplant, unpeeled, finely chopped
1 large onion, coarsely chopped
1/2 cup coarsely chopped mushrooms
1/3 cup chopped green pepper
2 cloves garlic, minced
1/3 cup vegetable oil*, or olive oil
1/2 cup chopped stuffed green olives
1/4 cup chopped ripe olives
1/4 cup drained capers
3 tablespoons pine nuts
6 ounces tomato paste
1/3 cup water
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano

*Or use just enough oil to keep the vegetables from sticking to the pan.

In large enamel saucepan combine eggplant, onion, mushrooms, green pepper, garlic and oil. Simmer covered 10 minutes.

Add remaining ingredients; mix well and simmer covered 25 minutes, stirring occasionally. Eggplant should be cooked but not overly soft.

Refrigerate overnight (may be frozen).

Serve at room temperature with crackers or cocktail pumpernickel.

An excellent first course served on lettuce-lined plates. May also be used as a stuffing for tomatoes to accompany meat dishes.

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