Title: Eggplant Caponata
Categories: Vegan Appetizer Lowfat
Yield: 1 Quart

EAT MORE, WEIGH LESS; ORNISH
2	md	Eggplants
1/2	c	Vegetable stock
2		Onions; sliced
1	c	Celery; diced
3/4	c	Tomato puree
1/2	c	Vinegar
2	tb	Sugar
2	tb	Capers
4	tb	Currants or raisins; plumped in hot water
		Salt
		Pepper

Preheat the oven to 400 degrees. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35 to 45 minuts. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer.

In a large saute pan over moderate heat, bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar and simmer a few minutes. Stir in the reserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning and ad vinegar and salt if desired.

Serve with bread sticks or whole-grained bread.

Per serving (1/2 cup): 55 cal; .2 g fat; 0 mg chol; 46.4 mg sod w/o added salt

Posted on GEnie Food & Wine RT Jan 03, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

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