Sides/Eggplant Caponata

A: 5C eggplant, about 2, cubed 1cm
    2T olive oil
B: 1C celery, chopped
C: 1 onion, chopped
    1T olive oil
    salt & pepper
D: 2T ketchup
    2T capers
    1C green olives, roughly chopped
    1/2t cayenne pepper
    1T sugar
    1/4C red wine vinegar
    1/2C white wine
    2T parsley, chopped
1. Roast (A) at 400F on a baking sheet until eggplant is golden brown, about 20
    minutes. Turn as needed.
2. Blanch (B) in boiling water for 60 seconds, remove to cold water.
3. Saute (C) until just turning brown. Add (B), (D) and simmer 5 minutes.
4. Add eggplant to pan, mix well, and place in jar. Refrigerate overnight.

Servings: 30

$Id: eggplant_caponata,v 1.1 2017/10/01 16:43:19 deaven Exp $

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