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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!
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