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Caponata (Alternative Recipe)

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Ingredients

1 Onions Sliced and separated into rings
1/4 cup Celery sliced
1 tbsp Olive Oil
3/4 lb Eggplant unpeeled, cut into 1/2" pieces
1/2 lb Yellow Summer Squash cut into 1/2" cubes
1 Tomatoes peeled, seeded and chopped
2 tbsp Pimento Stuffed Olives halved
2 tbsp Red Wine Vinegar
1 tbsp Capers rinsed and drained
1 tbsp Raisins optional
1 tsp Sugar
1 tbsp Pine Nuts

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Caponata (Alternative Recipe)

Cuisine:
  • Medium

Ingredients

  • 1 Onions
    Sliced and separated into rings
  • 1/4 cup Celery
    sliced
  • 1 tbsp Olive Oil
  • 3/4 lb Eggplant
    unpeeled, cut into 1/2" pieces
  • 1/2 lb Yellow Summer Squash
    cut into 1/2" cubes
  • 1 Tomatoes
    peeled, seeded and chopped
  • 2 tbsp Pimento Stuffed Olives
    halved
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Capers
    rinsed and drained
  • 1 tbsp Raisins
    optional
  • 1 tsp Sugar
  • 1 tbsp Pine Nuts

Directions

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Steps

1
Done

In a large skillet cook onion and celery in hot oil till tender.
2
Done

Add eggplant, squash, tomato, olives, vinegar, capers, raisins (if desired), and sugar; stir to combine. Simmer mixture, covered, for 8 - 10 minutes or till eggplant and squash are tender.

3
Done

Simmer, uncovered, an additional 5 - 10 minutes or till most of the liquid has evaporated. Season to taste.

4
Done

Serve over toasted Pita triangles and/or French bread slices.

Lucy Romano

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