214

SAN FRANCISCO A LA CARTE

CAPONATA
Caponata is an interesting variation of ratatouille. It keeps beautifully, travels well, and is best served at room temperature or only slightly warm. Serves 10 to 12 1 cup olive oil 1 1 Vi-pound eggplant, peeled and cut into 1-inch cubes 2 large green peppers, cut into 1-inch pieces 2 large onions, diced 2 cloves garlic, minced 1 28-ounce can solid pack tomatoes, undrained V* cup red wine vinegar 2 tablespoons sugar 2 tablespoons capers 2 tablespoons tomato paste 2 teaspoons salt l/2 cup chopped fresh parsley l/2 cup pimiento-stuffed green olives, rinsed and thickly sliced l/2 teaspoon freshly ground pepper 2 teaspoons crumbled dried basil l/2 cup pine nuts, sauteed in olive oil

In a large, heavy saucepan combine 1 cup olive oil, eggplant, green peppers, onions, garlic, and tomatoes, and cook for about 20 to 30 minutes or until just tender. Add wine vinegar, sugar, capers, tomato paste, salt, parsley, green olives, pepper, and basil. Cover and simmer for 15 minutes. Add pine nuts and serve warm, not hot, at room temperature, or cold. May be refrigerated for up to 3 weeks.