recipelink.com Chat Room Recipe Swap - 2001-08-13
From: recipelink.com

Caponata (Eggplant Appetizer)
Source: Los Angeles Times
Makes 3 to 4 cups, 8 servings

1/4 cup oil, preferably olive
1 small eggplant; peeled, cut in 1-in. cubes
4 celery stalks, cut in 1/2-in. slices
1/2 cup pitted green olives, chopped
1 large onion; minced
1 garlic clove, crushed
1 tablespoon capers
1/4 cup tomato paste
1 cup water
1/4 cup vinegar
1 tablespoon sugar
1 teaspoon salt
lettuce leaves (optional)

Heat oil in large skillet and fry eggplant cubes until lightly browned. Add celery, olives, onion and garlic. Cook until vegetables are crisp-tender. Combine capers, tomato paste, water, vinegar, sugar and salt. Pour over vegetables in skillet, stir lightly and simmer 1 minute. Remove from heat. Cool and place in covered container in refrigerator until thoroughly chilled. Serve on lettuce leaves, if desired.