Damian's Caponata

by Kathleen Morrison

SERVINGS

6 to 8 servings

INGREDIENTS

1/2 cup olive oil
1 med. 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

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.

CHEF 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.

Tags

caponata, italian add tags

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