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The Island Vegetarian The Island Vegetarian is the newsletter of the Vegetarian Society of Hawaii. They are a non-profit volunteer organization founded in 1990 to promote human health, animal rights, and protection of the environment by means of vegetarian education.

Reprinted with permission from William Harris, M.D..

Newsletter: Volume 11, Issue 3, October-December 2000
By Mary Arakaki

Caponata
Yield = about 5 cups

This diced vegetable salad from southern Italy has a sweet-sour flavor, thanks to the capers, olives, pine nuts and spices. One great way to serve the caponata is with a baguette. Slice the bread about 1 1/2 inch thick and toast it on a baking sheet at 350 degrees until golden brown.

Ingredients

• 1 large eggplant
• 1/4 cup capers, drained/rinsed
• 8 green onions, finely chopped
• 2 cloves garlic
• 1 pound tomatoes, cored/sliced
• 2 teaspoons turbinado sugar
• 1/4 cup stuffed green olives
• 1/4 cup chopped fresh basil
• 1/4 cup toasted pine nuts
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil

Directions

Peel eggplant with a vegetable peeler and dice. Place in a bowl, cover and cook on high power in a microwave until tender, about 6 minutes. Set aside to cool.

In serving bowl, combine eggplant and all remaining ingredients. Toss thoroughly. Let sit at room temperature 30 minutes so flavors develop. Serve as a salad, side dish, or part of an antipasto tray.