"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Caponata Recipe

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

Contributor:  
Contributor:  
Tina Demasi-Lemons
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
olive oil
4 large red peppers, chopped
1 large eggplant, chopped
1 onion, chopped
14 oz. chopped tomatoes
1 1/2 tsp. salt
1 1/2 Tbsp. sugar
1/4 tsp. vinegar

Directions:
Directions:
Soak chopped eggplant in salt water for 1 hour. Drain and rinse. Fry peppers in olive oil. Remove, then fry eggplant. Remove, fry onions until clear. Add peppers, eggplant, salt, sugar, vinegar and tomatoes to onions and cook for 15 to 20 minutes. Serve room temperature.

 

 

 

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