Recipe

Aubergine Hors Doeuvre Recipe

	Kochhexe / All my dishes 9 months, 1 week ago this dish goes lovely as appetizer with crusty italian bread this dish needs your constant attention but it is worth it. it does keep! Prep:30m Cook:45m Servings:8	Kochhexe
	reminds you of italian vacation

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Ingredients

1 kilo (2 pounds) eggplant, cut into cubes approx. 1 1/2 cm

salt

1/2 cup olive oil

2 cups finely chopped celery stalks

3/4 cup finely chopped onions

1/3 cup good wine vinegar, mixed with

4 teasp. sugar

3 cups canned tomatoes, drained

2 TBSP tomato puree

6 - 8 large gren olives without pits, cut lengthwise, rinse and drain

2 TBSP capers

4 anchovis, rinsed and 'mushed' with mortar and pestle

freshly ground black pepper

2 TBSP pine nuts

Directions

sprinkle eggplant cubes liberally with salt,

leave to drain in colander

dry with kitchen towels, set aside

in large heavy skillet heat 1/4 cup olive oil

add celery, under medium heat, stirring frequently, for about 10 min.

add onions,

cook for about 10 minutes or until onions are soft and take on light colour

remove with slotted spoon into bowl

add remaining 1/4 cup oilive oil into skillet

add eggplant cubes, high heat,

stirring continuously about 8-10 minutes or

until eggplant lightly browned

return celery and onions to skillet

as wel as

vinegar and sugar and all other ingredients with exception of pine nuts. about 2 teaspons of salt and some pepper (about 5-6 turns with the pepper mill)

bring to boil, reduce heat, let simmer about another 15 minutes,

stirring frequently

add pine nuts

check seasoning, may need more salt and pepper and some more vinegar.

remove to serving dish and chill before serving.

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Comments

zanna 9 months, 1 week ago said:
Sounds great,good post.:)

kochhexe 9 months, 1 week ago said:
Thank you, Zanna. it took me long enough to write:-). it is one thing to cook - but quite another to describe - and that not even in my own language. but i am working on more - did a lot of cooking and entertaining during the long holiday season.

bluegrass 9 months, 1 week ago said:
How long should you let the aubergine drain? Thank you.

kochhexe 9 months, 1 week ago said:
The time is not really important, bluesgrass, but it should be not less then about 20 minutes to give the salt a chance to draw out the water and bitterness. your are welcome!

mystic_river1 8 months ago said:
Love it- I can taste it already. Eggplant is one of my favorites but love all veggies..Thanks for sharing.

catbot79 6 months, 3 weeks ago said:
I love tapenades... and eggplant is one of my favorite things to eat EVER. I'm glad you added the step of salting the eggplant first... that does make a big difference in the flavor. Lovely recipe, thank you for posting it!

conner909 2 days, 1 hour ago said:
Love eggplant caponata! Love eggplant! Good recipe! Bookmarking for the holidays. (I could be in the kitchen from now until the end of next year if I made everything I bookmarked....LOL!)

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