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Coponata

egyptian, indian, middle east, relishes, sauces
vegetables

6 tablespoon olive oil
2 lb eggplant, cut 1 inch thick
2 cup yellow onion, chopped
1 cup red pepper, chopped
1 teaspoon garlic, minced
2 1/2 cup canned tomatoes, drained and
1 chopped
1/4 cup red wine vinegar
2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pine nuts
1/2 cup fresh basil, chopped

A caponata is an eggplant relish with a taste tantalizing sweet and sour flavor. I usually have it on bread as a sandwich or on pasta. You could also serve it with meat, poultry or fish. There's a photo of the caponata and some nutritional info at my site (http://www.cafecreosote.com) In a skillet, heat 4 tablespoons olive oil over medium-high heat. Add the eggplant and saute until soft and browned (around 10 minutes). Remove to a bowl and set aside. Add the remaining 2 tablespoons olive oil to the pan and place over medium-high heat. Add the onion and sweet red pepper. Saute until soft (around 5 minutes). Stir in garlic and cook 1 minute longer. Add the tomato, vinegar, browned eggplant, and sugar, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring frequently, for about 25 minutes. taste and add more vinegar, sugar, salt, and pepper as needed. Sir in the pine nuts and basil. Simmer until heated through. Remove from heat and let cool to room temperature before serving, or cool, cover, and refrigerator for as long as two weeks. From: mekl@ix.netcom.com (Dirk Merkel)

Yield: 1 servings

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