CAPONATA RECIPE

This recipe will teach you how to make Caponata. It is a quick and easy recipe to make. Caponata has the most wonderful flavours in it, a mixture of great olives, capers, tomatoes and eggplant with the other ingredients for Caponata makes an exceptional appetizer recipe.

Caponata Ingredients

2 Tbs sugar
3 Tbs capers
salt and pepper
1/2 cup olive oil
1 Tbs kosher salt
1/2 tsp minced garlic
1/4 cup red wine vinegar
1 cup coarsely diced onion
1 cup celery coarsely diced
1/4 cup pitted sliced black olives
1 1/2 lb unpeeled eggplant cut into 3/4 inch cubes
4 medium sweet red peppers cut into 3/4 inch squares
8 medium ripe Italian tomatoes pureed to make 2 cups puree

Caponata Method

Put the eggplant into a bowl and cover it with the coarse salt and toss the cubes them put the eggplant into a colander and let drain for 1/2 hour then pat dry with paper towels. Next preheat the oven to 375 degrees. In a 12 inch skillet heat the oil and saute onions, peppers and celery over medium high heat for 5 minutes stirring all the time and then add the eggplant and toss for another 5 minutes. Add the tomato puree, wine vinegar, sugar and garlic and stir for 2 minutes longer. Put the mixture into a baking dish and bake the Caponata uncovered for 20 minutes and then add the olives and capers and stir well. Bake 15 minutes more or until most of liquid has evaporated. Cool the Caponata then taste and season with salt and pepper. Refrigerate covered for 24 hours before serving. Serve the Caponata as an appetizer with broken up pieces of italian bread.

Enjoy your freshly made Caponata!