*  Exported from  MasterCook  *

                            Eggplant Caponata

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Low-fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       md           Eggplants
     1/2   c            Vegetable stock
   2                    Onions -- sliced
   1       c            Celery -- diced
     3/4   c            Tomato puree
     1/2   c            Vinegar
   2       tb           Sugar
   2       tb           Capers
   4       tb           Raisins or currants --
                        - plumped in hot water
                        Salt & pepper

  Preheat oven to 400 F. Place the eggplants on a baking sheet and
  prick with a fork. Bake until tender but not mushy, about 35 to
  45 minutes. When the eggplants are cool enough to handle, remove
  the peel and dice the flesh into 1" 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 the reserved 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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