Recipe - Big Nights Caponata

1 lg Eggplant; minced
1 lg Onion; cut or sliced up
1 cup Celery; chopped
28 ounce Canned plum tomatoes;
crushed
1 tablespoon Capers; rinsed and drained
1 tablespoon Pine nuts
1 One half tablespoon Sugar
3 tablespoon Wine vinegar
One half cup Olive oil
Salt and pepper; to taste

Wash and dry eggplant. Dice into linch cubes. In large skillet, heat oil,
brown eggplant about 8 to 10 minutes until soft and slightiy browned. Don't
let eggplant get too soft. Remove and place in large saucepan.
Fry onion in same skillet, adding more oil if necessary, until wilted. Add
celery and tomatoes, crushing slightly. Simmer about 15 minutes until
celery is tender.
Add capers and pine nuts. Combine mixture and add to eggplant in saucepan.
Dissolve sugar in vinegar, salt and pepper to taste and heat slightly. Add
to eggplant, cover, simmer over low until tomato is cooked and vegetables
are tender but not mushy. Stir often during cooking.
Allow to cool before refrigerating. Can be prepared several days ahead. Can
be frozen. This appetizer should be served at room temperature. It is good
served as part of a buffet or to side grilled fish. Can also be served with
lettuce for a salad entree. The recipe is from Stanley's Mother, who served
as adviser on the film, "Big Night" (1996). Lucci directed, produced and
acted in the film. Beverly Bundy, Fort Worth StarTelegram. Printed in Riv
PressEnterprise 3 Oc 96. Pat H. McRecipe (202cal 16gfat 0chol 283 mg
sodium)
Recipe By : Stanley Tucci's Mother

Posted to MCRecipe Digest V1 #253

Date: Mon, 21 Oct 1996 12:30:57 0700 (PDT)

From: PatH phannema@wizard.ucr.edu