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Title: Roasted Eggplant Caponata
Yield: 6 Servings

Ingredients

      2 lb Eggplant, any variety;
           -sliced lengthwise
           ; into 1/4" slices
      3 tb Olive oil
    3/4 c  Chopped yellow onions
      5    Garlic cloves; roasted
      1 c  Diced celery
  1 1/2 c  Seeded and chopped tomatoes;
           - fresh or canned
      2 tb Drained capers
      3 tb Toasted pine nuts
      2 tb Golden raisins or currants
     16    Kalamata olives; chopped
      2 tb Light-brown sugar
    1/3 c  Red wine vinegar
           Kosher salt; to taste
           Red chile flakes; to taste

Instructions

Preheat the oven to 400 degrees.
Lay the eggplant slices on the baking sheet in a single layer. Roast for
20 to 25 minutes or until tender and lightly browned. Remove. Dice and
reserve.
In a large saute pan over medium heat, heat the oil and saute the
onions, garlic, and celery until the onions are translucent, stirring
occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the
eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar.
Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season
to taste with salt and chile flakes. Refrigerate, covered, for 4 hours or
overnight. Bring to room temperature before serving. May be kept,
refrigerated, for up to 5 days.
This recipe yields 6 to 8 servings.

Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9664
broadcast 08-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

09-22-1996

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Contributor: John Ash

Preparation Time: 0:00

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