Eggplant Caponata with Pita Triangles

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Eggplant Caponata with Pita Triangles

 

6 6 inch pita pocket rounds

melted butter, optional

1/2 cup olive oil

1 large red onion, chopped

3 stalks celery, chopped

2 medium eggplant, chopped, about 8 cups

2 tablespoons minced garlic

3 cups chopped drained canned tomatoes

1 cup chopped pimento-stuffed green olives

1/2 cup drained capers

1/2 cup chopped fresh parsley

1/2 cup red wine vinegar

1/4 cup tomato paste

2 tablespoons sugar

1 teaspoon tarragon

1/2 teaspoon pepper

1/2 teaspoon salt

 

Brush the pita rounds with the melted butter if desired. Cut each round into 6

wedges; separate each wedge into 2 pieces. Arrange in a single layer on a baking

sheet. Broil until crisp. Let stand until cool. Store in an airtight container.

Heat the oil in a large skillet over medium heat. sauté the onion and celery in

the hot oil for 3 to 5 minutes or until tender. Stir in the eggplant and garlic.

Cook for 7 minutes or until the eggplant is tender, stirring occasionally. Stir

in the tomatoes, olives, capers, parsley, wine vinegar, tomato paste, sugar,

tarragon, pepper and salt and mix gently. Let stand until cool.

Spoon into a serving dish. Serve at room temperature or chill, covered, until

serving time.

Serve with the toasted pita triangles. Yields 9 cups caponata.

For a different sandwich, spread caponata on a crusty Italian roll, top with a

slice of provolone cheese and heat just until the cheese melts. Or toss caponata

with hot cooked pasta and sprinkle with grated Parmesan cheese.

 

 

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