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Eggplant Caponata

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2 Medium eggplants

1/2 c Vegetable stock

2 Onions, sliced

1 c Diced celery

3/4 c Tomato puree

1/2 c Vinegar

2 tb Sugar

2 tb Capers

4 tb Raisins or currants, plumped

In hot water Salt & pepper Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 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 saute 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 ther eserved eggplant, capers, and raisins and warm through. 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 add vinegar and salt if desired.

Spicy Eggplant Caponata | What Would Cathy Eat?Recipe for Eggplant Caponata | The Peppermill Inc.Roasted Eggplant Caponata Recipe : Ina Garten : Food NetworkCaponata (Eggplant Relish) | SimplyRecipes.comeggplant-caponata . Kitchen Explorers . PBS Parents | PBScaponata | TasteSpottingHarvest Moon Yoga and Caponata - Eating Bird FoodRecipes for Health - Caponata - NYTimes.comHarvest Moon Yoga and Caponata - Eating Bird FoodRecipe Of The Day: Eggplant CaponataPaleo Eggplant Caponata Recipe - Elana's PantryEggplant Caponata | eCurry - The Recipe Blog

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