Caponata, from Bruce Moffitt Recipes.com CAPONATA This is an excellent Italian appetizer. It is exceptionally well flavored, makes a very nice presentation of a bed of lettuce, and is even quite low in calories. It is a traditional antipasto, or you can serve Caponata with a good crusty Italian bread and a bottle of wine and it makes a very nice light luncheon dish. To do the Caponata, first prepare the eggplant: Take one eggplant, peeling is optional. Cut eggplant into 1/2 inch dice, salt well, put in a colander, and drain for a half hour or so. Next, take a large heavy frying pan or saute pan, add: 1/4 cup olive oil, heat well and add: small onion, chopped medium stick of celery, no leaves, chopped Saute until limp, remove. Add: eggplant, saute until well greyed. Add: the sauted onion and celery 1 pound canned tomatoes, drained and mashed 6-8 anchovies packed on olive oil, mashed 2 Tbl sugar, or to taste 1/4 cup good wine vinegar, red or white 3 or 4 Tbl capers Simmer gently for about ten minutes, cool, and let mellow for at least a couple hours, and preferably overnight. Return to previous page