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Rustic Style Caponata

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsSelenium, Copper, Natrium, Manganese, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Extra-virgin olive oil

  2. 2 lbs 908g / 32oz Eggplant - peeled, and cut into 1" cubes

  3. 1 1/2 cups 93g / 3 1/3oz Chopped onions

  4. 1 cup 146g / 5.1oz Chopped fennel

  5. 1 cup 146g / 5.1oz Chopped red bell pepper

  6. 1 teaspoon 5ml Minced garlic

  7. 2 1/2 cups 156g / 5 1/2oz Coarsely-chopped tomatoes

  8. 1/4 cup 59ml Red wine vinegar

  9. 2 tablespoons 30ml Sugar

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 3 tablespoons 45ml Capers - rinsed

  13. 2 tablespoons 30ml Green olives - quartered

  14. 1/4 cup 59ml Pine nuts - toasted

  15. 1/2 cup 73g / 2.6oz Chopped fresh basil

Instructions Jump to Ingredients ↑

  1. In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl.

  2. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender.

  3. This recipe yields 10 servings.

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