Caponata, from www.bruce-moffitt-recipes.com|
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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: