On Wed, 22 Aug 2007 16:58:20 GMT, hahabogus > wrote:

" > wrote in
ups.com:
>
>> Thought this was the same as carbonara but apparently not. Help!
>>
>>
>It's more or less a eggplant veggie relish. I believe caponata means
>eggplant
>
> From http://www.basic-recipes.com/r/cap/caponata3.htm
>
>Caponata
>
>1 eggplant (diced, skin on)
>1 medium onion, diced
>1 (4 oz.) can mushrooms (drained)
>2 cloves garlic, crushed
>1/2 cup of olive oil
>1 teaspoon of salt
>1/2 teaspoon of oregano
>3 tablespoons of pignoli nuts (optional)
>One 6 ounce can of tomato paste
>1/4 cup of water
>1 1/2 teaspoon of sugar
>1/2 cup of olives, stuffed, sliced (3 oz. jar drained)
>
>
>
>Simmer first six ingredients in covered skillet 15 minutes. Mix remaining
>ingredients, then add to above and simmer 25 additional minutes or until
>mushy. Serve with crackers (sesame, wheat, etc.).
>
>Caponata
>
>2 medium eggplants
>1/2 cup of olive oil
>1 clove garlic, minced
>3 stalks celery, chopped
>1 medium onion, chopped
>1 cup of chopped plum tomatoes
>1/4 cup of capers
>1/4 cup of red wine vinegar
>1 tablespoon of sugar
>1 tablespoon of basil
>1/2 teaspoon of salt
>
>Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet.
>Sauté garlic and eggplant until eggplant is lightly browned. Remove
>eggplant from skillet. Add celery and onions to skillet, sauté until
>tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant,
>capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove
>from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.

how does this differ from ratatouille? other than ratatouille usually
also has zucchini?

your pal,
blake