Eggplant Caponata
Ingredients
2 medium eggplants
1/2 C.(s) vegetable stock
2 onions sliced
1 C.(s) celery diced
3/4 C.(s) tomato puree
1/2 C.(s) vinegar
2 Tbsp. sugar
2 Tbsp. capers
4 Tbsp. currants or raisins plumped in hot water
salt
pepper
Cooking Instructions
Preheat the oven to 400 degrees. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35 to 45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1 inch cubes. Place the cubes in a strainer or drainer. In a large sauté pan over moderate heat, bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar and simmer a few minutes. Stir in the reserved eggplant, capers, and raisins and warm thorough. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning and ad vinegar and salt if desired. Serve with bread sticks or whole grained bread.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)