https://depadova.net
Start Reading Mode
Print
0 0
Add to Meal Plan
Caponata

Share it on your social network:

Or you can just copy and share this url

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

Cuisine:
  • 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

Share

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.

Lucy Romano

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review