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Caponata alla Dellapina




Source of Recipe


Buddy Cookbook


List of Ingredients




2 medium eggplants (cut into 1 inch cubes)
1 large green pepper (cut into 1 inch squares)
1 cup canned tomatoes (chopped) or 6 plum tomatoes (peeled)
5 large ribs celery (chopped)
1/2 cup pitted olives (green or black)
1/4 cup drained capers
1 Tablespoon chopped walnuts or pine nuts
4 Tablespoons wine vinegar
2 teaspoons sugar
1 teaspoon salt
pepper
vegetable oil

Saute eggplant in 3/4 cup oil for 10 minutes. Drain eggplant. Saute
pepper in same oil for 5 minutes. Remove. Put onions and celery in same
pan. Cover and simmer gently until celery is just tender. Add tomatoes,
recover, and cook for 10 minutes. Meanwhile, mix vinegar, sugar, capers,
salt, and 10 grinds of pepper together in a small pot. Simmer for 1 minute
and set aside. Return eggplant and peppers to pan. Add vinegar mixture,
nuts, and olives. Stir altogether and cook covered for 10 minutes.


Recipe