Home Cooking -- Aubergine Caponata

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* Exported from MasterCook *

 

Aubergine Caponata

 

Recipe By :Home Cooking, Linda McCartney

Serving Size : 8 Preparation Time :0:00

Categories : Home Cooking (McCartney)

 

Amount Measure Ingredient -- Preparation Method

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1 large aubergine -- (eggplant)

1 small onion

1 stick celery

1 ounce olives

1 ounce capers

2 1/2 tablespoons olive oil

1 tablespoon chopped fresh parsley

1 tablespoon wine vinegar

2 teaspoons sugar

1 cup chopped tomatoes

1 tablespoon tomato puree

 

Dice the aubergine into small cubes and sprinkle generously with salt. Leave

on a plate for about 20 minutes to draw out the bitterness.

 

While the aubergine is standing prepare the rest of the ingredients. Chop the

onion, celery, olives and capers into small pieces.

 

Heat the olive oil in a deep frying pan and saut‚ the onion and celery for about

5 minutes, until lightly browned. Now wash the salted aubergine thoroughly,

drain and add to the saute, a few cubes at a time so the pieces do not absorb

too much oil. However, add more oil if necessary.

 

Add the remaining ingredients, cover the pan and simmer, over a medium heat, for

30 minutes.

 

 

 

 

 

 

 

 

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Per serving: 58 Calories (kcal); 5g Total Fat; (70% calories from fat); trace

Protein; 4g Carbohydrate; 0mg Cholesterol; 123mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0