Difference between revisions of "Directory:KJ Kitchens/Caponata"
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| − | Caponata | + | == Caponata == |
| − | + | <!--Short Adsense--> | |
| − | + | {| align=right | |
| − | * 2 large | + | |- |
| − | * 1 teaspoon salt | + | | |
| − | * 3/4 cup olive oil | + | <adsense> |
| − | * 2 cloves garlic, crushed | + | google_ad_client = "pub-5512298628457000"; |
| − | * 2 onions, chopped | + | google_ad_width = 120; |
| − | * 1 pound plum tomatoes, quartered | + | google_ad_height = 240; |
| − | * 3 celery stalks, diced | + | google_ad_format = "120x240_as"; |
| − | * 1 pound can pitted black olives | + | google_ad_type = "text_image"; |
| − | * 12 ounce jar | + | google_ad_channel = ""; |
| − | * 1/4 cup capers | + | google_color_border = "FFFFFF"; |
| − | * 1/2 cup pine nuts | + | google_color_bg = "FFFFFF"; |
| − | * 1/4 cup red wine vinegar | + | google_color_link = "0066CC"; |
| − | * 2 teaspoon sugar | + | google_color_text = "000000"; |
| − | * salt and pepper to taste | + | google_color_url = "008000"; |
| − | + | </adsense> | |
| + | |} | ||
| + | === Ingredients: === | ||
| + | * 2 large [[Recipe Ingredient:=eggplant]] | ||
| + | * 1 teaspoon [[Recipe Ingredient:=salt]] | ||
| + | * 3/4 cup [[Recipe Ingredient:=olive oil]] | ||
| + | * 2 cloves [[Recipe Ingredient:=garlic]], crushed | ||
| + | * 2 [[Recipe Ingredient:=onions]], chopped | ||
| + | * 1 pound plum [[Recipe Ingredient:=tomatoes]], quartered | ||
| + | * 3 [[Recipe Ingredient:=celery]] stalks, diced | ||
| + | * 1 pound can pitted [[Recipe Ingredient:=black olives]] | ||
| + | * 12 ounce jar [[Recipe Ingredient:=olives]] | ||
| + | * 1/4 cup [[Recipe Ingredient:=capers]] | ||
| + | * 1/2 cup [[Recipe Ingredient:=pine nuts]] | ||
| + | * 1/4 cup [[Recipe Ingredient:=red wine vinegar]] | ||
| + | * 2 teaspoon [[Recipe Ingredient:=sugar]] | ||
| + | * [[Recipe Ingredient:=salt]] and [[Recipe Ingredient:=pepper]] to taste | ||
| + | === Directions: === | ||
Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. | Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. | ||
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add | Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add | ||
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minutes. Serve hot or cold as relish with dinner or with french bread rounds | minutes. Serve hot or cold as relish with dinner or with french bread rounds | ||
as a buffet or cocktail dish. | as a buffet or cocktail dish. | ||
| + | ---- | ||
| + | [[Recipe Name:=Caponata]] | ||
| + | [[Recipe Contributor:=KJ Kitchens]] | ||
| + | ---- | ||
| + | <adsense> | ||
| + | google_ad_client = "pub-5512298628457000"; | ||
| + | google_ad_width = 728; | ||
| + | google_ad_height = 90; | ||
| + | google_ad_format = "728x90_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | <br> | ||
| + | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
| + | [[Category:Recipes]] | ||
| + | [[Category:Italian Recipes]] | ||
Latest revision as of 18:11, 30 January 2007
Caponata
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 240; google_ad_format = "120x240_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 2 large eggplant
- 1 teaspoon salt
- 3/4 cup olive oil
- 2 cloves garlic, crushed
- 2 onions, chopped
- 1 pound plum tomatoes, quartered
- 3 celery stalks, diced
- 1 pound can pitted black olives
- 12 ounce jar olives
- 1/4 cup capers
- 1/2 cup pine nuts
- 1/4 cup red wine vinegar
- 2 teaspoon sugar
- salt and pepper to taste
Directions:
Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender--15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
KJ Kitchens
