Recipe - Ronieris Caponata

2 lg Eggplants
1 tablespoon Extra virgin olive oil
1 lg Onion; chopped fine
1 tablespoon Fresh chopped garlic
5 Celery ribs; chopped fine
1 tablespoon Basil
2 tablespoon Dried oregano
1 cup Tomato puree
One fourth teaspoon Salt
Red pepper flakes to taste
1 teaspoon Red wine vinegar
1 tablespoon Sugar
2 tablespoon Bread crumbs

Cut eggplant into 1inch cubes, leaving skin on. PLace eggplant in pot and
cover with water. Boil until tender and soft but not to the breaking
point. Drain. In a skillet, heat olive oil and saute onions, garlic, and
celery until onion becomes golden. Lower heat and add basil, oregano,
tomato puree, salt, red pepper flakes and vinegar. Stir and blend on low
heat for 5 minutes. Add sugar, stir, add the eggplant, remove from heat and
let cool to room temperature. When cool, add bread crumbs and chill.

Nutritional info per serving: 98 cal; 3g pro, 19g carb, 2g fat(18%)

Source: Rinieri's Restaurant, Pembroke Pines, Fl Miami Herald, 8/17/96
format by Lisa Crawford, 7/28/96
Posted to MMRecipes Digest V3 #204

Date: 29 Jul 96 00:11:01 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM