Ronieri s Caponata

Ingredients

2 large eggplants 1 tbsp extra virgin olive oil 1 large onion, chopped fine 1 tbsp fresh chopped garlic 5 celery ribs, chopped fine 1 tbsp basil 2 tbsp dried oregano 1 cup tomato puree 1/4 tsp salt 1 red pepper flakes to taste 1 tsp red wine vinegar 1 tbsp sugar 2 tbsp bread crumbs	Advertisements

Preparation
 
Cut eggplant into 1-inch cubes, leaving skin on. PLace eggplant in
pot and cover with water. Boil until tender and soft but not to the
breaking point. Drain. In a skillet, heat olive oil and saute onions,
garlic, and celery until onion becomes golden. Lower heat and add
basil, oregano, tomato puree, salt, red pepper flakes and vinegar.
Stir and blend on low heat for 5 minutes. Add sugar, stir, add the
eggplant, remove from heat and let cool to room temperature. When
cool, add bread crumbs and chill.

Nutritional info per serving: 98 cal; 3g pro, 19g carb, 2g fat(18%)

Source: Rinieri s Restaurant, Pembroke Pines, Fl Miami Herald, 8/17/96
format by Lisa Crawford, 7/28/96

 

 
Servings: 8

 

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