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Eggplant Appetizer




Source of Recipe


Chrispy this has been altered for OP


List of Ingredients




1 1/2 lb Unpeeled eggplant cut in 3/4" cubes.
`1/2 cup of Chicken broth low salt
1 c Coarsely diced onion
4 Med. sweet red peppers cut Into 3/4" squares (2 1/2 c.)
1 c Celery, coarse dice
8 Med. ripe Italian tomatoes pureed to make 2 c. puree.
1/4 c Red wine vinegar
2 tbsp Splenda
1/2 tsp Minced garlic
3 tbsp Capers (smallest available)
Garlic powder and ground black pepper



Recipe



Place the eggplant cubes in colander. Let them drain in a colander for 1/2 hr., then pat dry with paper towels.
Preheat oven to 375 F.
Heat chicken Broth in a 12" skillet and sauté onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant and toss for another 5 min. Add the tomato puree, wine vinegar, sugar, and garlic and stir for 2 min. longer.
In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 min. Add the capers and stir well. Bake 15 min. more, or until most of liquid has evaporated.
Cool the caponata, then taste and season with garlic Powder and pepper. Refrigerate, covered, for 24 hrs. Before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen