1.000 Veg: Beany Caponata

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* Exported from MasterCook *

 

Beany Caponata

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 56

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2/3 cup chopped onions

1/3 cup chopped celery

3 cloves garlic -- minced

1 1/2 cups diced eggplant

8 1/4 ounces canned whole peeled tomatoes

1 cup cooked chickpeas

(cooked from dry or canned and drained)

1/4 cup water

1 tablespoon red wine vinegar

1 tablespoon capers

1 teaspoon dried basil

1 teaspoon sugar

1/2 cup pimiento stuffed olives

 

Vegan

 

Makes: 2 1/2 cups; serves: 8 to 10

 

In Baltimore, celebrating Jesse Weissman's graduation from Johns Hopkins,

we had dinner at a local restaurant that had a delicious spread and soft

breadsticks on the table. This is as close as I can remember the spread to

taste, although my friend Paula (Jesse's mom) said my version was even better

 

1. In a large skillet, heat the oil over medium heat. Add the onions,

celery, and garlic; cook, stirring, until the vegetables are tender, about

3 minutes. Add the eggplant; cook, stirring, until softened, about 4

minutes. Add the tomatoes with liquid and break up with the back of a spoon.

 

2. Stir in chickpeas, water, vinegar, capers, basil, and sugar. Bring to

a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring

occasionally. Cool.

 

3. Place the mixture and olives in a food processor container fitted with

a steel blade. Cover and process until finely chopped. Chill.

 

Variation: For a more eggplant spread, increase eggplant to 2 cups and

decrease the chickpeas to 3/4 cup.

 

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