🫙 From the Spice Rack
caponata
Caponata Caponata is a variation of ratatouille. It keeps beautifully, travels well and is best served at room temperature, just slightly warm or even cold. 1 cup olive oil 1 (1 1/...
maineasy
Ingredients8 items
Ingredients
- 1cupolive oil
- 1(1 1/2 pound) eggplant, peeled and cut into 1-inch cubes
- 2large green bell peppers, cut into 1-inch pieces
- 2large onions, diced
- 2clovegarlic, minced
- 1(28 ounce) can solid pack tomatoes, undrained
- 1/3cupred wine vinegar
- 2tablespoongranulated sugar
Directions
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Caponata Caponata is a variation of ratatouille
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It keeps beautifully, travels well and is best served at room temperature, just slightly warm or even cold
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1 cup olive oil 1 (1 1/2 pound) eggplant, peeled and cut into 1-inch cubes 2 large green bell peppers, cut into 1-inch pieces 2 large onions
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Add wine vinegar, sugar, capers, tomato paste, salt, parsley, green olives, pepper and basil
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Cover and simmer for 15 minutes
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Add pine nuts and serve warm, not hot, at room temperature, or cold
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May be refrigerated for up to 3 weeks.