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CathyZ from Kauai

Joe, make Caponata- it is all-forgiving as to the veggies added

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Joined: Dec 10, 2005

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Posted to Thread #29360 at 1:00 pm on Jan 14, 2017

Here is my favorite Caponata. I have added many other veggies from time to time including broccoli. You could peel & chop up the stalks and cook 'em down and Jacques would not complain. Does he know how spoiled he is? My DH knows because I remind him.

CAPONATA
makes 3 cups

1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts

In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated


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