Eggplant Caponata Appetizer Spread
 
1   eggplant, peeled
  salt
  ice to cover
  juice of 1 lemon
1 Tbsp  oil, or mild olive oil
1/2 to 1   chopped (vidalia or sweet white) onion
1/4 cup  celery, scraped to remove strings, rinsed, chopped
1 small  can tomato paste
1 can  water
1/2 cup  sliced, pitted ripe olives
1 or 2 Tbsp  granulated or dark brown sugar (to taste)
1 tsp  salt
  capers (optional)
  hardcooked egg yolk for garnish
 
peel eggplant; cut into small cubes. sprinkle heavily with salt. cover 
with ice. refrigerate for 20 minutes. remove from refrigerator. drain and 
rinse with cold water. discard ice. drain well. toss with lemon juice to 
season and prevent further darkening. place eggplant in about an inch of 
water in a saucepan and cook about 10 minutes or until tender; drain well. 
meanwhile, in a skillet over medium heat stir in 1 tablespoon oil and the 
tomato paste and cook over medium heat, stirring constantly, until the 
paste browns or caramelizes. add onion, celery and a bit of water if 
needed and cook until tender, stirring as needed. stir in cooked eggplant 
and remaining ingredients except egg yolk. reduce heat to low. cook about 
10 minutes, stirring occasionally. mash eggplant and stir ingredients 
well. cover; refrigerate overnight or, at least 4 hours. garnish with egg 
yolk. serve with crackers. 
 
 
-- 
(ID: 10528) Mirror: rec.food.recipes: Fri, Oct 10, 2003


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