*  Exported from  MasterCook  *

                                 Caponata

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tb            Olive oil
   2      lb            Eggplant -- cut 1" thick
   2      c             Yellow onion -- chopped
   1      c             Red pepper -- chopped
   1      ts            Garlic -- minced
   2 1/2  c             Canned tomatoes -- drained and chopped
     1/4  c             Red wine vinegar
   2      tb            Sugar
     1/2  ts            Salt
     1/4  ts            Pepper
     1/4  c             Pine nuts
     1/2  c             Fresh basil -- chopped

In a skillet, heat 4 tb olive oil over medium-high heat. Add the
eggplant and saute until soft and browned (around 10 minutes). Remove
to a bowl and set aside. Add the remaining 2 tb olive oil to the pan
and place over medium-high heat. Add the onion and sweet red pepper.
Saute until soft (around 5 minutes). Stir in garlic and cook 1 minute
longer. Add the tomato, vinegar, browned eggplant, and sugar, salt,
and pepper to taste. Bring the mixture to a boil, then reduce heat to
low and simmer uncovered, stirring frequently, for about 25 minutes.
Taste and add more vinegar, sugar, salt, and pepper as needed. Stir
in the pine nuts and basil. Simmer until heated through. Remove from
heat and let cool to room temperature before serving, or cool, cover,
and refrigerator for as long as two weeks.


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