Ingredients

	3 Eggplant peeled and diced
	3 Green Bell Peppers cored and diced
	2 Onions coarsely chopped
	2 Carrots peeled and cut into thin rings
	1/2 lb Green Olives bang olives with a mallet to remove pits. Divide into two pieces
	1/4 cup Capers
	1/2 can Crushed Tomatoes
	1/2 cup Red Wine Vinegar
	1 tbsp Sugar
	2 cloves Minced Garlic preferably passed through a garlic press
	Salt
	Black Pepper
	1/4 cup Olive Oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Caponata

Name: Caponata
Cuisine: Italian
Ingredients: Eggplant: 3; Green Bell Peppers: 3; Onions: 2; Carrots: 2; Green Olives: 1/2 lb; Capers: 1/4 cup; Crushed Tomatoes: 1/2 can; Red Wine Vinegar: 1/2 cup; Sugar: 1 tbsp; Minced Garlic: 2 cloves; Salt; Black Pepper; Olive Oil: 1/4 cup

Cuisine:

Italian

Medium

Ingredients

3 Eggplant
peeled and diced
3 Green Bell Peppers
cored and diced
2 Onions
coarsely chopped
2 Carrots
peeled and cut into thin rings
1/2 lb Green Olives
bang olives with a mallet to remove pits. Divide into two pieces
1/4 cup Capers
1/2 can Crushed Tomatoes
1/2 cup Red Wine Vinegar
1 tbsp Sugar
2 cloves Minced Garlic
preferably passed through a garlic press
Salt
Black Pepper
1/4 cup Olive Oil

Directions

Steps

1 Done	Sauté eggplant in cooking oil until golden brown. Remove and set aside.
2 Done	In same oil, sauté carrots until tender. Remove and set aside.
3 Done	Add green peppers to skillet and sauté until tender. Remove and set aside.
4 Done	Add onions and garlic to skillet and sauté until onions turn golden then place in a large pot.
5 Done	Add crushed tomatoes to pot and bring to a boil. Lower heat and simmer for 15 minutes.
6 Done	Add eggplant, carrots, peppers, capers, and olives. Sprinkle with freshly ground black pepper. Stir in vinegar and sugar. Add salt if necessary. Simmer for 10 minutes.
7 Done	Chill and serve as an appetizer or as an accompaniment for meat, fish or poultry.