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Caponata

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C, P
    MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Extra-virgin olive oil

    2. 2 turns around the pan

    3. 4 Garlic cloves - chopped

    4. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes - (to 3/4)

    5. 1 Red bell pepper - seeded, diced

    6. 1 Cubanelle Italian long green pepper - seeded, diced

    7. 1 Sweet onion - peeled, chopped (large)

    8. 2 Celery ribs - chopped

    9. 1/2 cup 73g / 2.6oz Large green olives - pitted, chopped

    10. 1/2 cup 73g / 2.6oz Black kalamata olives - pitted, chopped

    11. 1 Capers - (3 oz) - drained

    12. 1/2 cup 80g / 2.8oz Golden raisins

    13. 1 cup 146g / 5.1oz Firm eggplant - diced (medium)

    14. Salt - to taste

    15. 1 Diced tomatoes - (32 oz)

    16. 1 Crushed tomatoes - (14 oz)

    17. 1 Handful flat-leaf parsley - chopped

    Instructions Jump to Ingredients ↑

    1. Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.

    2. Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

    3. This recipe yields about 3 quarts.

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