Caponata (version VI)

1 medium eggplant, unpeeled, finely chopped
1 large onion, coarsely chopped
1/2 cup coarsely chopped mushrooms
1/3 cup chopped green pepper
2 cloves garlic, minced
1/3 cup (or less) olive oil
1/2 cup chopped stuffed green olives
1/4 cup chopped ripe olives
1/4 cup drained capers
3 tablespoons pine nuts
6 ounces tomato paste
1/3 cup water
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano

In large enamel saucepan combine eggplant, onion, mushrooms, green pepper, garlic and oil. Simmer covered 10 minutes.

Add remaining ingredients; mix well and simmer covered 25 minutes, stirring occasionally. Eggplant should be cooked but not overly soft.

Refrigerate overnight (may be frozen).

Serve at room temperature with crackers or cocktail pumpernickel.

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