Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

More from:

4th of July

IDEAS YOU'LL LOVE

Herb-Seared Tuna with Caponata and Warm Lemon Creme Fraiche

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Outrageous Brownies

Recipe courtesy of Ina Garten

Raspberry Lemonade

Recipe courtesy of Ree Drummond

Black Bean Burgers

Recipe courtesy of Sandra Lee

Caprese Salad

Recipe courtesy of Ree Drummond

Caponata

Caponata

Recipe courtesy of Dinners at the Farm

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking