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Caponata

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“This stuff takes a lot of prep time, but it is fantastic. It is great for a larger crowd. It can also be prepared 4 to 5 days in advance.”
READY IN:
11hrs 30mins
SERVES:
50
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel eggplant and cut into 1 inch cubes.
  2. Put in a strainer and sprinkle with salt.
  3. Place a heavy bowl on top to drain out the moisture.
  4. Drain for 30 minutes.
  5. Rinse thoroughly and dry on paper towels.
  6. In a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil.
  7. Sprinkle lightly with salt and pepper.
  8. Mix together.
  9. Combine vinegar and sugar in a saucepan and heat until sugar dissolves.
  10. Pour over the vegetables.
  11. Mix together.
  12. Bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour.
  13. Garnish with parsley and serve at room temperature with breads.

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