*  Exported from  MasterCook  *

              CAPONATA DI MELANZANE [PEPPERS & TOMATOES, W/

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       tb           Olive oil
   2                    Eggplants, small
                        -about 1 1/4 lb  eggplant
                        Water with coarse salt
   1                    Garlic clove, chopped
   4                    Sweet peppers
   1                    Onion, large, sliced
   1                    Hot red pepper pod
   2       c            Tomatoes, peeled & chopped
                        -about 3-4 regular tomatoes
   2       ts           Oregano
   2       tb           Capers, drained
   3                    Anchovy filets, chopped
     1/4   c            Olives, green and black
                        -chopped

    Some time before cooking, cut the eggplant into
  cubes; do not peel. Place the cubes into abundant
  water with some coarse salt. Leave for about 30
  minutes. Meanwhile, peel and coarsely chop the
  tomatoes. Heat a large saucepan over medium heat. Add
  the oil and heat till fragrant. Add onion and garlic
  and saute until translucent. Add peppers and cook
  until they start to wilt. Add eggplant cubes and cook
  for 15 minutes. Add the tomatoes, season with salt,
  pepper and oregano, and cook until peppers and
  eggplant are tender but not mushy.
    Add the capers, olives and anchovies. Remove from
  heat and let stand at room temperature for several
  hours.
 


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