Caponata
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 4 garlic cloves, minced
- 1⁄2 teaspoon crushed red chili pepper
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium Spanish onion, chopped
- 1 medium eggplant, chopped (I didn't peel mine)
- 3 stalks celery (I used the heart with lots of leaves for flavor)
- 1⁄4 lb olive, green and black olives just make sure they are pitted (I bought cracked garlic olives at the local Italian deli)
- 1⁄4 cup golden raisin
- 3 tablespoons capers
- kosher salt
- 1 (28 ounce) can diced tomatoes
- 1 (13 ounce) can crushed tomatoes
- 1⁄4 cup chopped fresh parsley
- 1 (3 ounce) bottle pine nuts, also called pignoli toasted in oven until golden brown
directions
- In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
- Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
- Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.
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Reviews
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0