Here's one from the Ravinia Festival Cookbook posted to rec.food.cooking by Mimi Hiller
Caponata
1 medium eggplant, unpeeled, finely chopped 1 large onion, coarsely chopped
1/2 cup coarsely chopped mushrooms
2/3 cup chopped green pepper 2 cloves garlic, minced
3/3 cup vegetable oil*
4/2 cup chopped stuffed green olives
5/4 cup chopped ripe olives
6/4 cup drained capers 3 tablespoons pine nuts 6 ounces tomato paste
7/3 cup water 2 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon salt
8/2 teaspoon salt
9/2 teaspoon pepper
10/2 teaspoon oregano
*I use just enough oil to keep the vegetables from sticking to the pan. Because they have such a
high water content, they quickly provide moisture in the pan. I've tried it with the full 1/3 cup
and with 2 tablespoons of oil,and I can't taste the difference. Also, I prefer olive oil.
In large enamel saucepan combine eggplant, onion, mushrooms, green pepper, garlic and oil. Simmer
covered 10 minutes. Add remaining ingredients; mix well and simmer covered 25 minutes, stirring
occasionally. Eggplant should be cooked but not overly soft. Refrigerate overnight (may be frozen).
Serve at room temperature with crackers or cocktail pumpernickel. An excellent first course served
on lettuce-lined plates. May also be used as a stuffing for tomatoes to accompany meat dishes.
I have 20 some more recipes for it on my site. home.att.netrecipescOpen ↗
d.htm Ashby
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