Recipe - Caponata All Guidia (La Cucina Italiana)

3 md Eggplants; peeled and cubed
Salt
1 cup Extravirgin olive oil
2 Onions; cut or sliced up
2 Stalks celery; cut or sliced up
5 Tomatoes; peeled, seeded and
minced , (Substitute Pomi
brand if fresh tomatoes are
lessthanbestquality)
One half cup Chopped pitted black olives;
(Mediterranean type)
One fourth cup Capers
1 tablespoon Red wine vinegar
1 tablespoon Sugar
Pepper
2 tablespoon Minced fresh basil

Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let
sit for 1 hour to let them drain their bitter juices. Heat the olive oil
until it is very hot. Gently squeeze the eggplant dry and blot with paper
towels; fry until golden all over, turning often. Remove with a slotted
spoon and place in a serving bowl. Add the onion and celery to the olive
oil, and cook until crsiptender about 5 minutes. Stir in the tomatoes,
olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for
5 minutes. Pour over the eggplants in the bowl. Add the basil and stir
gently. Serve at room temperature.

Reposted from rec.food.cooking.jewish newsgroup. From: Philip & Karen
Selwyn pkselwyn@erols.com
Posted to JEWISHFOOD digest Volume 98 #001 by "ELAINE RADIS"
AUNTIE_E@prodigy.net on Jan 01, 1998