Rustic Style Caponata

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
10 servings

Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 2 pounds eggplant, peeled and cut into 1-inch cubes
  • 1 1/2 cups onions, chopped
  • 1 cup fennel, chopped
  • 1 cup red bell pepper, chopped
  • 1 teaspoon minced garlic
  • 2 1/2 cups tomatoes, coarsely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • Salt and pepper
  • 3 tablespoons capers, rinsed
  • 2 tablespoons green olives, quartered
  • 1/4 cup pine nuts, toasted
  • 1/2 cup fresh basil, chopped
Directions

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender.


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