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Eggplant Salad - Caponata
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Recipe Information
Description:
Eggplant relish, but cooked

Source:
Jennifer

Serves/Makes:Appetizers

Ingredients
  • 1 eggplant, peeled if desired, and chopped into 1/2 inch dice
  • 1/4 c olive oil
  • 1 small onion, peeled and diced
  • 1 medium stalk celery, diced
  • 1 lb (.5 kg) canned tomatoes, drained and mashed
  • 6-8 anchovies (packed in olive oil), mashed
  • 2 tbsp (30 ml) sugar
  • 1/4 cup (60 ml) good wine vinegar, red or white
  • 3 or 4 tbsp (60 ml) capers
Preparation
  • Dice the eggplant as listed above.
  • Salt generously and put into a colander.
  • Drain for approx 1/2 hour.
  • Put olive oil, onion and celery into a large, heavy fry pan or skillet.
  • Saute until limp.
  • Remove onion/celery.
  • Add eggplant and saute until greyed.
  • Re-add onion/celery and the remaining ingredients.
  • Simmer 10 minutes.
  • Cool.
  • Let sit, preferably let the flavors develop overnight.
Comments
This is cooked, I know. But other than that it sounds just like what you need, even to letting the flavors develop (which I suppose you could do in a canning jar. Perhaps that recipe was an uncooked variation of caponata, since I don't really see that any of those ingredients actually *need* to be cooked. You may have already thought of this, you may not. Anyway, try it and see!

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