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
1C green olives, roughly chopped
1/2t cayenne pepper
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.
$Id: eggplant_caponata,v 1.1 2017/10/01 16:43:19 deaven Exp $
Ingredient list only (can be imported to MyFitnessPal)