"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Caponata Recipe

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This recipe for Caponata, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Gladding
Added: Saturday, September 8, 2007


2 eggplants (about 2 lbs.), cut into 1/2 inch cubes
10 tbsp. extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 anchovy filet, chopped
3 ripe med tomatoes (abt.1 lb.), cored, peeled, and coarsely chopped
2 ribs celery, thinly sliced crosswise
1/4 c. red wine vinegar
2 tbsp. sugar
2 tbsp. tomato paste, pref. MariaGrammatico brand
2 tbsp. golden raisins
2 tbsp. pine nuts
2 tbsp. capers, rinsed
12 pitted grn. olives, cerignola, coarsely chopped
1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced
Freshly ground black pepper
2 tbsp. coarsely chopped basil
2 tbsp. coarsely chopped flat-leaf parsley

1. Put eggplant into a colander set over a large bowl; toss with 1 tbsp. salt. Top with a plate weighted down; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tbsp. oil in a large skillet over med-high heat. Add 1/3 of the eggplant and cook until golden brown, 7-8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat. 2. Reduce heat to med-low and add remaining oil, onions, and anchovies; cook until soft, 14-15 minutes. Add tomatoes and celery and increase heat to med; cook until tomatoes release their juices, 5-6 min. 3. Add vinegar, sugar, and tomato paste; cook until thick, 3-4 min. Add cooked eggplant, raisins, pine nuts, capers, olives, peppers, and salt & pepper to taste. Cook until hot.
Transfer to plate; let cool slightly. Top with basil and parsley. Serve at room temperature.

Personal Notes:
Personal Notes:
Can be served on grilled Italian bread or any toasted white. If leftovers, use it in a sandwich.




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