RONIERI'S CAPONATA

      Title: RONIERI'S CAPONATA
  Categories: Miamiherald, Appetizers
       Yield: 8 Servings
  
       2 lg Eggplants
       1 tb Extra virgin olive oil
       1 lg Onion; chopped fine
       1 tb Fresh chopped garlic
       5    Celery ribs; chopped fine
       1 tb Basil
       2 tb Dried oregano
       1 c  Tomato puree
     1/4 ts Salt
            Red pepper flakes to taste
       1 ts Red wine vinegar
       1 tb Sugar
       2 tb Bread crumbs
  
   Cut eggplant into 1-inch cubes, leaving skin on. PLace eggplant in
   pot and cover with water.  Boil until tender and soft but not to the
   breaking point. Drain. In a skillet, heat olive oil and saute onions,
   garlic, and celery until onion becomes golden.  Lower heat and add
   basil, oregano, tomato puree, salt, red pepper flakes and vinegar.
   Stir and blend on low heat for 5 minutes. Add sugar, stir, add the
   eggplant, remove from heat and let cool to room temperature. When
   cool, add bread crumbs and chill.
   
   Nutritional info per serving: 98 cal; 3g pro, 19g carb, 2g fat(18%)
   
   Source: Rinieri's Restaurant, Pembroke Pines, Fl Miami Herald, 8/17/96
   format by Lisa Crawford, 7/28/96
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