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 Cuisines > Jewish cuisine > Search results

Caponata ebraica

1/2 kilograms Eggplant, peeled and diced
1 tablespoon salt
1/4 teaspoon pepper
3/4 cup olive oil
2 stalks celery, diced
1 large onion, diced
3 peppers - green, yellow, red, cored and diced
2 garlic cloves, sliced
1 large carrot, peeled and diced
2 teaspoons flour
1 kilogram red ripe tomatoes, peeled and diced
1 cup green olives, pitted and coarsely chopped
2 tablespoons wine vinegar
1 teaspoon sugar
3 large basil leaves or 1 teaspoon dried basil
1 tablespoon Italian parsley, chopped
2 tablespoons tiny capers, drained

1. Season the eggplant with salt and pepper and set aside in colander to drain some of its liquid.
2. Heat the oil in a large skillet; add celery, onion, garlic, peppers and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10-12 minutes. Transfer the vegetables to a shallow baking dish, but retain the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables. Add tomatoes, green olives, vinegar, sugar, basil and parsley and place in 350 F oven for one half hour.
3. Remove from the oven; mix well, taste for seasoning and add salt and pepper if necessary. Add capers, stir, and place in the oven for a couple of minutes longer. 
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