Caponata

Name: Caponata
Prep time: 45 min
Total time: 45 min
Yield: 4 cups
Ingredients: 1 medium sweet red pepper (cut into bite-sized pieces); 2 tablespoons olive oil; 3/4 cup chopped onion (1 large); 1/3 cup chopped celery; 1/2 of a 28 oz. can italian-style whole peeled tomatoes in puree (drained); 1/2 cup chopped pitted green olives; 1/4 cup golden raisin; 3 tablespoons white wine vinegar; 1 tablespoon capers (rinsed and drained); 1 teaspoon sugar; 1/4 teaspoon salt; 1 dash cayenne pepper; 1 medium eggplant (peeled and cut into 1-inch cubes); 2 tablespoons olive oil; 1/4 cup pine nuts (toasted); toasted Italian bread

Submitted by Beth A.

"I've seen dozens of variations of this dish, and tried several! This, by far, is my family's favorite version. Source: "Better Homes and Gardens - Italian Quick and Easy""

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Ready In:: 45mins
Ingredients:: 16
Yields:: 4 cups

ingredients

1 medium sweet red pepper (cut into bite-sized pieces)
2 tablespoons olive oil
³⁄₄ cup chopped onion (1 large)
¹⁄₃ cup chopped celery
¹⁄₂ of a 28 oz. can italian-style whole peeled tomatoes in puree (drained)
¹⁄₂ cup chopped pitted green olives
¹⁄₄ cup golden raisin
3 tablespoons white wine vinegar
1 tablespoon capers (rinsed and drained)
1 teaspoon sugar
¹⁄₄ teaspoon salt
1 dash cayenne pepper
1 medium eggplant (peeled and cut into 1-inch cubes)
2 tablespoons olive oil
¹⁄₄ cup pine nuts (toasted)
toasted Italian bread

directions

In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5-8 minutes or until tender.
Using a slotted spoon, remove pepper from pan; set aside.
Add onion and celery. Cook for 5-8 minutes or just until tender.
Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan.
Cook on low heat for 15 minutes,, stirring occasionally. Stir in sweet pepper.
Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned.
Transfer eggplant to paper towels to drain.
Stir the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes more.
Cool caponata to room temperature. Or cover and refrigerate overnight to allow the flavors to blend. Bring to room temperature before serving.
Just before serving, stir in pine nuts. Serve caponata on toasted Italian bread.
*Note: To toast pine nuts, spread in a shallow baking pan. Bake at 350 degrees for 4-6 minutes or until light golden brown.

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RECIPE SUBMITTED BY

Beth A.

I've been married to the same great guy for 27 years now. We never had any children, but we have two cats, Otis & Milo. They are litter-mates, half Abyssinian/half tabby, and are my "baby boys"!:) I love to cook, and am an AVID recipe collector. I probably have more cookbooks than I'd like to admit, but I'm always on the look-out for something new and different to try. I also enjoy gardening and riding my bicycle during the summer months. Nothing like fresh tomatoes, peppers and herbs, straight out of the garden!:)

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