Eggplant Caponata

1. 1

   Preheat oven to 400F (200C).

2. 2

   Place the eggplants on a baking sheet and prick with a fork.

3. 3

   Bake until tender but not mushy, about 35 to 45 minutes.

4. 4

   When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes.

5. 5

   Place the cubes in a strainer or drainer.

6. 6

   In a large saute pan over moderate heat, bring the stock to a boil.

7. 7

   Add the onions and cook until tender, about 10 minutes.

8. 8

   Add the celery and cook for 5 minutes.

9. 9

   Add the tomato puree, vinegar, and sugar, and simmer a few minutes.

10. 10

    Stir in ther eserved eggplant, capers, and raisins and warm through.

11. 11

    Adjust the seasoning with salt and pepper.

12. 12

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.