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  Recipe Home » Appetizers » Eggplant Caponata
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  Eggplant Caponata
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 311
Ingredients:
2 Medium eggplants
1/2 cup Vegetable stock
2 Onions, sliced
1 cup Diced celery
3/4 cup Tomato puree
1/2 cup Vinegar
2 tbsp Sugar
2 tbsp Capers
4 tbsp Raisins or currants, plumped
In hot water
Salt & pepper
Instructions:
Preheat oven to 400F. Place the eggplants on a baking sheet and
prick with a fork. Bake until tender but not mushy, about 35-45
minutes. When the eggplants are cool enough to handle, remove the
peel and dice the flesh into 1-inch cubes. Place the cubes in a
strainer or drainer. In a large saute pan over moderate heat, bring
the stock to a boil. Add the onions and cook until tender, about 10
minutes. Add the celery and cook for 5 minutes. Add the tomato puree,
vinegar, and sugar, and simmer a few minutes. Stir in ther eserved
eggplant, capers, and raisins and warm through. Adjust the seasoning
with salt and pepper. Serve at room temperature. This can be made a
few days ahead of time. Bring to room temperature for serving, check
seasoning, and add vinegar and salt if desired.
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