Caponata | Recipes on Rails
Leave the skin on the eggplant, and cut into fine (1/4 inch) dice. Sprinkle lightly with salt, and put into a collander. Put a plate on top of the eggplant...
Ingredients
- 2.0 each Eggplant
- 0.75 cup Onion
- 0.33 cup Celery
- 0.33 cup Olives, Black
- 3.0 tablespoon Capers
- 3.0 tablespoon Raisins
- 3.0 tablespoon Pignoli
- 0.25 cup Vinegar, Wine
- 0.33 cup Oil, Olive
- 1.5 tablespoon Sugar
- 0.25 cup Tomatoes, Diced
- 1.0 teaspoon Cocoa
- 0.25 pound Mushrooms, Crimini
- 0.25 cup Parsley
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