Jewish Caponata
3 lb Eggplant 1 tb -salt 1/4 ts -pepper 3/4 c Olive oil 2 Celery stalks;diced 1 Onion;large, diced 3 Peppers, green,red & yellow -cored & diced 1 Garlic clove-sliced 1 Carrot;large...
Ingredients
- 3lbeggplant
- 1tb -salt
- 1/4ts -pepper
- 3/4c olive oil
- 2celery stalks;diced
- 1onion;large, diced
- 3peppers, green,red & yellow
- 1carrot;large, peeled &
Directions
- 1
3 lb Eggplant 1 tb -salt 1/4 ts -pepper 3/4 c Olive oil 2 Celery stalks;diced 1 Onion;large, diced 3 Peppers, green,red & yellow -cored & di
- 2
ripe, peeled* and -cut up 1 c Green olives
- 3
pitted, -coarsely chopped 2 tb Wine vinegar 1 ts Sugar 3 Basil leaves;fresh ;-OR 1 ts -dried Basil 1 tb Parsley, Italian;fresh -chopped 2 tb
- 4
drained Caponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will com
- 5
according to the author, "It's hard to believe, -for example, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were
- 6
Peel and dice eggplant
- 7
Season with salt & pepper and set aside in colander to drain off liquid
- 8
Heat the oil in a large skillet