CAPONATA BRINJAL ( An eggplant appetizer )
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Onions||2 , sliced|
|Celery stalks||2 , diced|
|Dried oregano||1⁄2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Drained capers||1⁄4 Cup (4 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
Boil the eggplant whole in salted water for 5 minutes, then slip skin off and dice.
Saute onion in oil until soft, add tomato puree and diced celery and cook until the celery is soft, adding little water if mixture is too thick.
Stir constantly to avoid burning.
Add capers, seasoning, herb, chopped olives, parsley and eggplant.
Mix vinegar with the sugar and add to mixture stirring gently.
Cover and simmer for 15 minutes, stirring often.