Recipe

Cappuccino Angel Food Cake Recipe

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Ingredients

2 lg Onions; sliced
1/2 c Olive oil; up to 2/3
4 lg Stal celery; sliced
1/2 c Red wine vinegar
2 lg Eggplants
2 c Water
1/4 c Sugar
Salt to taste
1 Jar oil-cured black olives; pitted & halved
1 Jar capers; drained
1 Jar green olives with pimiento; drained and halved
Freshly ground pepper to taste
2 cn Tomato sauce;

Directions

Step #1 Trim the eggplants, cut them into 1-inch cubes, & transfer them to a colander.
Step #2 Sprinkle top with salt & let them stand for 30 mins.
Step #3 Rinse, drain well, & pat dry.
Step #4 In a bowl, mix the black olives, green olives, & capers.
Step #5 Cover with warm water & let them plump for 20 mins.
Step #6 Drain well.
Step #7 In a saucepan of boiling water, blanch the celery for 1 to 2 mins, or until just tender.
Step #8 Drain & pat dry.
Step #9 In a large skillet set over moderately high heat, heat 3 tbsps of the oil until hot.
Step #10 Add the eggplant in small batches & cook it, stirring every once in awhile & adding 3 to 4 tbsps of water to prevent sticking, until just tender & golden brown.
Step #11 Transfer the fried eggplant to a bowl and, adding oil & water as needed, fry the remaining eggplant.
Step #12 Add 2 tbsps of oil to the skillet & heat until hot over moderate heat.
Step #13 Add the onions & cook, stirring every once in awhile, just until tender.
Step #14 Add the tomato sauce, capers, celery, 2 c of water, the reserved eggplant, olives, & salt & pepper.
Step #15 Simmer the mixture over low heat/flame, stirring every once in awhile, for 30 mins.
Step #16 In a small bowl, mix the sugar & vinegar, stirring until dissolved.
Step #17 Add the sugar mixture to the eggplant mixture & stir this to mix.
Step #18 Transfer the caponatina to a bowl, & chill it, let it cool to room temperature, covered, for 1 to 2 days to allow the flavors to mix.
Step #19 Yield: 8 to 10 servings.
Enjoy the Cappuccino Angel Food Cake recipe