Caponata (version XXVIII)

(1 vote)

1/2 cup olive oil
2 eggplants, cut into 1-inch cubes
1 onion, diced
2 cloves garlic, minced
4 ribs celery, sliced
1 green pepper, diced
15-ounce can chopped tornatoes
1 cup sliced green olives with pimientos
1/2 cup pitted Kalamata olives
2 tablespoons capers
1/2 cup red wine vinegar
1 tablespoon dried oregano
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

In medium saucepan (4 quarts), heat olive oil. Add the eggplant and sauté until they are soft, about 5 minutes, stirring often. Add onion. Cook another minute. Add garlic, celery and green pepper. Cook on low heat for another 3 minutes. Add tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper. Cover; simmer for 20 minutes. Taste for seasoning. Cool. Serve at room temperature with sliced baguettes or serve hot on pasta. Can also be served as part of an antipasto platter.

Makes about 4 cups.


I made a baked version and did not see one here that called for baking. Last year when I made this I did not have my nice cast iron dutch oven so I am excited to try it with that. I just love this dish and it was so fun to see so many variations. I like the recipe with barley and garbonzos which would provide some protein. I was thinking brown rice and some type of beans would be good too.
Charr, Vashon, WA.

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