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    Eggplant Caponata


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    2 med eggplants
    1/2 cup Vegetable stock, low salt variety
    2 Onions, sliced
    1 cup Diced celery
    3/4 cup Tomato puree, no salt added
    1/2 cup Vinegar
    2 tbl Sugar (or use splenda)
    2 tbl Capers
    4 tbl Raisins or currants, plumped In hot water (off plan ingredient)
        (Salt &) pepper

    Recipe



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