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Associate.com - Share Your Recipe!

Recipe Name: Eggplant Caponata Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Medium eggplants
1/2 Cup(s) Vegetable stock
2 Onions, sliced
1 Cup(s) Diced celery
3/4 Cup(s) Tomato puree
1/2 Cup(s) Vinegar
2 Tablespoon(s) Sugar
2 Tablespoon(s) Capers
4 Tablespoon(s) Raisins or currants, plumped
In hot water
Salt & pepper
Directions:
Preheat oven to 400F. Place the eggplants on a baking sheet and
prickwith a fork. Bake until tender but not mushy, about 35-45
minutes. Whenthe eggplants are cool enough to handle, remove the peel
and dice theflesh into 1-inch cubes. Place the cubes in a strainer or
drainer. In alarge saute pan over moderate heat, bring the stock to a
boil. Add theonions and cook until tender, about 10 minutes. Add the
celery and cookfor 5 minutes. Add the tomato puree, vinegar, and
sugar, and simmer afew minutes. Stir in ther eserved eggplant, capers,
and raisins and warmthrough. Adjust the seasoning with salt and
pepper. Serve at roomtemperature. This can be made a few days ahead of
time. Bring to roomtemperature for serving, check seasoning, and add
vinegar and salt ifdesired.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 849.7mg
Potassium: 1061.5mg
Carbohydrates: 60g
Fiber: 8.4g
Sugar: 42.1g
Protein: 5.4g


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