Caponata

[Guest guest]

* Exported from MasterCook *

 

Caponata

 

Recipe By : www.vegetariantimes.com

Serving Size : 1 Preparation Time :0:00

Categories : Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant -- cut into 1/2-inch

-- slices

1 tablespoon olive oil or garlic-flavored oil

1/4 cup pine nuts

1/4 cup balsamic vinegar or red wine vinegar

1 small onion -- chopped (about 1/2

-- cup)

1/3 cup sliced celery

one 14 1/2-oz. can diced tomatoes -- drained

1/4 cup sliced black olives

1 tablespoon caper -- drained

1 teaspoon dried oregano leaves

1/4 teaspoon freshly ground black pepper

italian bread -- sliced and toasted,

-- or whole grain

-- crackers (optional)

freshly grated parmesan cheese -- (optional)

 

Preheat broiler. Brush both sides of eggplant slices evenly with oil. Arrange

eggplant on baking sheet. Broil 5 inches from heat until eggplant is tender and

browned, about 15 minutes, turning once. Chop eggplant; set aside.

 

Meanwhile, place pine nuts in a small dry skillet over medium-low heat. Cook,

shaking pan occasionally, until nuts are lightly browned, about 5 minutes.

 

Heat vinegar in a medium nonstick skillet over medium heat. Add onion and

celery. Saut‚ until tender, about 5 minutes. Stir in remaining ingredients.

Simmer for 2 minutes, stirring occasionally. Stir in eggplant and pine nuts.

Remove from heat; cool slightly, stirring occasionally.

 

Serve caponata on toasted Italian bread or whole grain crackers topped with

Parmesan, if desired. Makes 4 1/2 cups.

 

Per Tablespoon: 10 Cal.; <1g Prot.; <1g Fat; 1g Carb.; 0 Chol.; 26mg Sod.; <1g

Fiber.

 

Converted by MC_Buster.KES 02/03/00

 

 

- - - - - - - - - - - - - - - - - -

[Guest guest]

Do you have any idea what might be used instead of eggplant?

I abhor the stuff, but love all the other ingredients!! I shy away from some

really delicious-sounding recipes, because I just can't figure out what

could replace it.

 

Christine

[Guest guest]

Hi Christine,

 

Perhaps portobello mushrooms, possibly yellow squash? I'm trying to think

of things that are " texturally " similar.

 

Karen

-

" Christine F. Muehling " <CF_Muehling

" 'Karen Sonnessa' " <ksonness;

<veg-recipes >

Thursday, February 03, 2000 10:46 PM

RE: Caponata

 

 

> Do you have any idea what might be used instead of eggplant?

> I abhor the stuff, but love all the other ingredients!! I shy away from

some

> really delicious-sounding recipes, because I just can't figure out what

> could replace it.

>

> Christine

>

>

[Guest guest]

In a message dated 2/3/00 11:22:36 PM Eastern Standard Time,

CF_Muehling writes:

 

<< " Christine F. Muehling " <CF_Muehling

 

Do you have any idea what might be used instead of eggplant?

I abhor the stuff, but love all the other ingredients!! I shy away from some

really delicious-sounding recipes, because I just can't figure out what

could replace it.

 

Christine >>

 

 

Christine, Have you tried any other varieties of eggplant? I'm not wild

about the big purple ones but I like the long slender Japanese ones. Or

maybe they are chinese? Anyway, way fewer seeds and a much firmer texture. I

usually cube it up (peel or unpeel, or partially peel), spray it with Pam,

and roast it in a hot oven until brown. Hope this helps. Kristin

[Guest guest]

<s>

That's the problem I was having. I think you might have hit it with the

yellow squash! Especially after cooking. I never considered that. Thanks!

This Caponata sounds like it's got so many delicious ingredients.

Christine