CAPONATA
(ITALIAN EGGPLANT SPREAD)

SERVES 6-8 (Serves more on large buffet)

This is traditionally served on toasted pita triangles. It also makes an excellent sauce for pasta. And leftovers can be added to soups.

INGREDIENTS

Olive oil

1 medium eggplant, unpeeled, cut into 1-inch cubes

1 large onion

1 cup chopped celery

2 large garlic cloves, minced

1/4 cup pine nuts

3/4 cup pitted green olives, coarsely chopped

1/3 cup drained chopped tomatoes or 1/4 cup tomato sauce

3 tablespoons capers

2 tablespoons red wine vinegar

Pinch of sugar

Salt and pepper to taste

Pita bread, cut into triangles

Brush eggplant with olive oil. Heat large skillet over medium-high heat. Add eggplant in batches and saute until golden. Remove from skillet, drain on paper towels if necessary, and set aside.

Place pine puts in skillet over medium heat and toast until golden brown, stirring constantly.

Add a thin film of olive oil to same skillet and saute onion, celery, garlic and pine nuts, tossing lightly. Reduce heat to medium and add olives, tomatoes, capers, vinegar, sugar, salt and pepper; cook briefly over medium heat. Add eggplant and simmer until eggplant is tender, but celery is still crunchy. Allow to cool slightly, then cover and chill well.

Shortly before serving, toast pita triangles in 350° F oven until slightly crisp.

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CAPONATA (ITALIAN EGGPLANT SPREAD)

CAPONATA
(ITALIAN EGGPLANT SPREAD)