* Exported from MasterCook *

                            Eggplant Caponata

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers 2 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  eggplant
     1/4      teaspoon  salt -- or less
  2               cups  celery -- chopped
  1                cup  onion -- chopped
  8              small  Italian plum tomato -- chopped
  10             small  pitted green olive -- chopped
  2        Tablespoons  capers -- rinsed and drained
  3        tablespoons  red wine vinegar
  1 1/2    tablespoons  granulated sugar
     1/4      teaspoon  fresh ground black pepper
  2          teaspoons  olive oil
                        fresh parsley sprigs -- to garnish

Trim eggplant, but do not pare; cut into 1" cubes. Place a layer of 
cubes in large colander; sprinkle very lightly with salt. 
Continue layering and salting until all cubes have been used. Cover with plate that 
has been weighted with a 2-pound can or similar object.
Place colander in sink; let stand 1 hour.
Rinse off salt under cold running water; pat eggplant dry
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray. Arrange eggplant cubes on baking 
sheet. Bake 20 minutes, until tender and golden.
Remove from oven.
Spray large nonstick skillet with nonstick cooking spray.
Add celery, onions and 1/2 cup water; cook over medium heat 5 minutes, until onion 
is translucent.
Add tomatoes; cook 10 minutes, until liquid has evaporated. Stir in olives and 
capers and cook until sauce has thickened, 5 minutes. Add 1 1/2 cups water, the 
eggplant, vinegar, sugar and pepper; cook until liquid has evaporated and sauce has 
thickened again, 15 minutes. Cover and let cool to room temperature. 
Place in serving bowl; stir in olive oil. Refrigerate. Garnish with fresh parsley.

Description:
  "2 Points Per Serving"
Yield:
  "6 cups"

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Per serving: 140 Calories (kcal); 4g Total Fat; (24% calories from fat); 3g Protein; 
26g Carbohydrate; 0mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 
1/2 Other Carbohydrates

For best taste, serve at room temperature. This hearty Sicilian dish makes a tasty 
appetizer served with crusty bread. It can also act as a side dish or salad. 

SERVING SIZE:  1 1/2 CUPS