CAPONATA BRINJAL ( An eggplant appetizer ) Recipe
Summary
VegetarianVegetarian
Ingredients
2 medium eggplant
6 Black Olives
1/4 cup cider vinegar
1/2 cup oil
2 onions sliced
2 tblspn, sugar
2 stalks diced celery
1/2 tspn, dried oregano
1/4 cup chopped parsley
1/4 cup drained capers
1/2 cup tomato puree salt, pepper
Directions
Boil the eggplant whole in salted water for 5 minutes, then slip skin off and dice.
Saute onion in oil until soft, add tomato puree and diced celery and cook until the celery is soft, adding little water if mixture is too thick.
Stir constantly to avoid burning.
Add capers, seasoning, herb, chopped olives, parsley and eggplant.
Mix vinegar with the sugar and add to mixture stirring gently.
Cover and simmer for 15 minutes, stirring often.
Serve cool.
Saute onion in oil until soft, add tomato puree and diced celery and cook until the celery is soft, adding little water if mixture is too thick.
Stir constantly to avoid burning.
Add capers, seasoning, herb, chopped olives, parsley and eggplant.
Mix vinegar with the sugar and add to mixture stirring gently.
Cover and simmer for 15 minutes, stirring often.
Serve cool.
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