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Eggplant Appetizer: (Caponata Semplice)
Not T&T
Serves 6
2 large eggplant
1 Tbls.salt
1 C.olive oil
18 black olives,pitted
8 fresh pear shaped tomatoes,chopped
2 garlic cloves,finely chopped
1 Tbls.large capers,drained
2 Tbls.red wine vinegar
1 Tbls.pine nuts
2 Tsp.sugar
1 tsp.pepper
Pare eggplant,cut into 1/2"cubes.Spread eggplant on cutting board,sprinkle with salt.Tilt board slightly,let stand 30 minutes.
Heat oil in 10" skillet over med-high heat.Saute olives,tomatoes,garlic & capers in oil.Rinse eggplant,pat dry.Stir eggplant & remaining ingredients into olive mixture.Cook uncovered over medium heat 20 minutes,stirring frequently.Serve hot or cold.
Not T&T
Serves 6
2 large eggplant
1 Tbls.salt
1 C.olive oil
18 black olives,pitted
8 fresh pear shaped tomatoes,chopped
2 garlic cloves,finely chopped
1 Tbls.large capers,drained
2 Tbls.red wine vinegar
1 Tbls.pine nuts
2 Tsp.sugar
1 tsp.pepper
Pare eggplant,cut into 1/2"cubes.Spread eggplant on cutting board,sprinkle with salt.Tilt board slightly,let stand 30 minutes.
Heat oil in 10" skillet over med-high heat.Saute olives,tomatoes,garlic & capers in oil.Rinse eggplant,pat dry.Stir eggplant & remaining ingredients into olive mixture.Cook uncovered over medium heat 20 minutes,stirring frequently.Serve hot or cold.