In article om>,
" > wrote:

> Thought this was the same as carbonara but apparently not. Help!

George Shirley posted this a week or so back to rec.food.preserving:

George's Eggplant Caponata (freezable)

Serve as an antipasto, with pasta, over an omelet, or just chilled as a
sidedish.

1Ž4 cup olive oil
2 chopped onions
1 lb diced eggplant
4 or 5 chopped tomatoes (I like plum tomatoes best)
2 stalks of celery, chopped
2 Tbspn capers
1Ž2 cup chopped green olives
2 Tbspn wine vinegar
2 Tbspn lemon juice
2 Tspn honey

Start with the oil and onion and then the eggplant and tomato and cook
for 30 minutes. Stir it occasionally. Then put everything else in and
cook for 10 more minutes. Chill and serve, serve hot if desired. Chill
and freeze.

If you don¹t have capers put in more olives. I often find
capers heavily discounted at Big Lots because most cooks around here
don¹t know what they are. I generally buy a couple of large bottles. If
you don¹t have lemons use more vinegar. Often you need to add a hit of
vinegar after thawing the frozen version to pep up the taste.

I often double or triple the recipe to make enough to freeze at one
time. For two people I put it in quart freezer containers although
pints would make more sense for two. Once frozen I then dump it into a
vac bag and seal it, last longer in the freezer without degrading that
way.


Recipe originally from Naomi Counides.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking