🫙 From the Spice Rack
Eggplant Caponata
2 Medium eggplants 1/2 c Vegetable stock 2 Onions, sliced 1 c Diced celery 3/4 c Tomato puree 1/2 c Vinegar 2 tb Sugar 2 tb Capers 4 tb Raisins or currants, plumped In hot water Sa...
maineasy
Ingredients8 items
Ingredients
- 2medium eggplants
- 1/2c vegetable stock
- 2onions, sliced
- 1c diced celery
- 3/4c tomato puree
- 1/2c vinegar
- 2tb sugar
- 2tb capers
Directions
- 1
2 Medium eggplants 1/2 c Vegetable stock 2 Onions, sliced 1 c Diced celery 3/4 c Tomato puree 1/2 c Vinegar 2 tb Sugar 2 tb Capers 4 tb Rais
- 2
Place the eggplants on a baking sheet and prick with a fork
- 3
Bake until tender but not mushy, about 35-45 minutes
- 4
When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes
- 5
Place the cubes in a strainer or drainer
- 6
In a large saute pan over moderate heat, bring the stock to a boil
- 7
Add the onions and cook until tender, about 10 minutes
- 8
Add the celery and cook for 5 minutes