Preparation:
In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes, stirring often; remove to a large bowl, and set aside. In same dutch oven over medium heat, in 2 tbls. more olive oil cook celery and onions until tender, about 10 minutes, stirring frequently. Add eggplants, olives, capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or until vegetables are tender, stirring often. Spoon mixture into large bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto platter; garnish with parsley sprigs. Makes 16 first course servings. |
