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Caponata Recipe

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This recipe for Caponata, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Brown
Added: Saturday, March 29, 2008


1/4 cup olive oil
2 ribs celery diced, (2 cups)
1 large eggplant in 3/4" cubes, (1 1/2 lbs)
1 large onion, chopped
1/4 cup balsamic vinegar
1/8 tsp hot pepper flakes
1 1/2 tsp salt
1 tsp sugar
1 12 oz can tomato puree
1 large garlic clove, crushed
1 tsp pepper
1 large green or red pepper, diced 3/4"
1 1/2 tsp basil
1 can sliced black olives, (2 1/2oz.)
1/4 cup stuffed green olives, sliced
1/4 cup capers
water as needed

Heat oil; add celery and cook until almost tender; add onion, bell pepper and hot pepper. Saute 5 minutes and add eggplant. Cook 5 minutes more then add the rest of the ingredients except the olives, capers, vinegar and sugar. Cook until done. Add olives, etc. Blend into mixture and remove from heat. Chill to mature flavor and serve as an appetizer on crackers or on toasted Italian bread slices, or as a sauce on pasta.

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