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Article: Receipe
- Article from:
- Maryland Gazette
- Article date:
- June 7, 2006
CopyrightCopyright 2006 Maryland Gazette. Provided by ProQuest LLC. (Hide copyright information)
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Caponata di Melanzane (Eggplant Stew)
By Lisa Pitocco
6 tablespoons extra virgin olive oil
1 onion, sliced
1 garlic clove, chopped
1 pound eggplants, cut into cubes
3 tomatoes, peeled and coarsely chopped
Salt and freshly ground pepper
2 teaspoons dried oregano, crumbled
2 tablespoons drained capers
1/4 cup black olives, pitted and coarsely chopped
3 anchovy fillets in oil, chopped
Heat oil in a large saucepan, add the onion and garlic and saute
until translucent. Add the eggplant and cook over medium heat for 15
minutes. Add the tomatoes, season with salt, pepper and oregano and
cook until eggplant are tender but not mushy. Add the capers, olives
and anchovies. Remove from heat and let ...