Recipe - Caponata

2 lg Eggplants
1 tablespoon Salt
Three fourths cup Olive oil
2 Cloves garlic; crushed
2 Onions; chopped
1 cn (no. 2) Plum tomatoes
3 Celery stalks; minced
1 cn (1lb) pitted black olives
1 Jar (12oz) Italian olives
Salad dressing
One fourth cup Capers
One half cup Pine nuts
One fourth cup Red wine vinegar
2 tablespoon Sugar
Salt & pepper to taste

Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry. Saute
in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add
eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant mixture. Season to taste and cook additional
20 minutes. Serve hot or cold as relish with dinner or on french bread
rounds as cocktail dish.

SERVE AT BUFFETS, COCKTAIL

PARTIES, OR AS A RELISH.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.