1 1/4 to 1 1/2 pounds eggplant 1/2 cup olive oil 1 cup coarsely chopped onion 1 cup diced celery 1/2 cup coarsely chopped green bell pepper 1 to 2 tablespoons olive oil 1 clove garlic, minced 1 8-ounce can tomato sauce 3 tablespoons red wine vinegar 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon chopped fresh parsley 1/2 cup pitted green olives 1 Panera Bread French Baguette
Peel eggplant and dice. Sauté eggplant in 1/2 cup olive oil. Drain on paper towels. Add 1 to 2 tablespoons oil to pan. Sauté onions, celery, green pepper and garlic until tender but not browned. Add tomato sauce, vinegar, sugar, salt, olives and eggplant. Mix thoroughly. Simmer gently for 20 minutes, uncovered. Cool to room temperature for serving.
Note: Caponata can be prepared in advance to this point and chilled until ready to serve.
Preheat oven to 450 degrees F. Cut bread into 3/4 inch slices. Lightly brush both sides of bread with 1/4 cup olive oil. Arrange slices on an ungreased baking sheet. Bake about 5 minutes, turning once. Cool to room temperature and serve with Caponta.
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