Recipe - Caponata Alla Giudea

2 pound Eggplants; peeled and cubed
Salt
1 lg Onion; chopped
Olive oil
2 Garlic cloves; finely
chopped, (up to 3)
1 One half pound Tomatoes; peeled and chopped
3 Celery stalks with leaves;
cut into One half inch, (1cm)
slices
4 tablespoon Wine vinegar; (up to 6)
1 One half tablespoon Sugar; (up to 3)
Pepper
4 ounce Green olives; pitted and cut
in half
2 tablespoon Capers

(Cladia Roden's THE BOOK OF JEWISH FOOD)

Cut the eggplants into Three fourths inch (2cm) cubes. Sprinkle with salt and leave
to drain in a colander for an hour.

Fry the onion in 4 tablespoon oil until golden. Then add the garlic and
when the aroma rises, add the tomatoes, celery, vinegar, and sugar (for the
latter two ingredients, start with the lesser quantities and add more at
the end to taste), salt and pepper, olives, and capers. Simmer about 1520
minutes. Serve cold, garnished, if you like with quartered hardboiled
eggs.

Notes from KPS: Claudia Roden's recipe is quite similar to the recipe I
developed by trial and error except that I add 2 tablespoons pine nuts to
my recipe.

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