Eggplant Caponata

Serving Size : 1
Ingredients

for prepare Eggplant Caponata

:

Amount	Measure	Ingredient - Preparation Method
2		Medium eggplants
1/2	c	Vegetable stock
2		Onions, sliced
1	c	Diced celery
3/4	c	Tomato puree
1/2	c	Vinegar
2	tb	Sugar
2	tb	Capers
4	tb	Raisins or currants, plumped

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 ther eserved 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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