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Eggplant Caponata

Can’t-Miss Recipes

Taste tested at Supper in the Sukkah

Many thanks to Chef Sharon Menashes for her Eggplant Caponata

Eggplant Caponata -Serves 6

Zesty combo of sweet, sour, and piquant flavors. Perfect for low fat diets.

Easy to make and keeps well. Japanese/Chinese/Asisan eggplants have fewer seeds and better flavor.

1 ½ lbs. eggplant unpeeled and cut into 1 inch dice

2 tbsp. olive oil

1 medium onion sliced

2 celery stalks thinly sliced

1 small yellow or red bell pepper cored, seeded and diced (optional)

Salt and freshly ground black pepper to taste

1 8oz can tomato sauce

1 I4 ½oz can diced tomatoes - drained

2 tsp. sugar

1 tbsp. red wine vinegar

1/3 cup pitted green olives halved

2 tbsp. capers rinsed

2 tbsp. raisins

6 slices crusty bread or toast for serving

Heat olive oil in a large, heavy skillet or sauté pan. Add onion, celery and bell pepper and sauté for 5 minutes on medium heat. Add eggplant, salt, and pepper and sauté, stirring, for 2 minutes on medium high heat. Cover and cook for 3 minutes, stirring occasionally, on medium heat. Add tomato sauce and tomatoes. Cover and cook I5 minutes on low heat. Add sugar, vinegar, olives, capers, and raisins. Cover and simmer on low heat, stirring often, for 10 minutes or until eggplant is tender. Taste and adjust seasoning. Serve cold or at room temperature with bread.


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