Summer Caponata

1/4 cup olive oil
1 medium eggplant, cut into bite-size pieces
2 stalks celery, thinly sliced
1 medium zucchini, cut into bite-size pieces
1 medium onion, peeled, halved and sliced
1 clove garlic, minced
1/4 cup water
2 large tomatoes, chopped
1/2 cup pitted black olives, cut in half
4 teaspoons sugar
1 tablespoon capers
1 tablespoon red wine vinegar
1-1/2 teaspoons Tabasco brand Pepper Sauce
1 teaspoon salt
1/2 teaspoon dried oregano

Heat oil in 12-inch skillet over medium-high heat. Add eggplant and cook until lightly browned and almost tender, 10 minutes, stirring occasionally. Remove to a large bowl with slotted spoon. Reduce heat to medium. Add celery, zucchini, onion and garlic to skillet and cook 5 minutes. Stir in eggplant, water, tomatoes, olives, sugar, capers, vinegar, Tabasco Sauce, slat and oregano. Heat to boiling over high heat. Reduce heat and simmer uncovered 10 minutes or until vegetables are tender, stirring occasionally. Serve at room temperature.

Yield: 6 servings

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