CAPONATA APPETIZER Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: In a large skillet, cook the following vegetable until tender in Ω cup of vegetable oil:
1 large eggplant peeled and cut into cubes
1 large zucchini cut into cubes
1 Cup chopped celery
1 large chopped onion
4 Tsp. garlic
º pound sliced mushrooms
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Directions: |
Directions:Add the following ingredients and simmer 15-20 minutes:
1 large can of tomatoes
º Cup vinegar
1 Ω tsp. Salt
1 Tbsp. basil
1 Tbsp. oregano
1 Tbsp. pepper
Add a 14 Ω ounce can of pitted ripe olives (any kind) drained before serving or refrigerating
the ingredients.
Optional: For leftovers, you can heat it and serve over rice for lunch or dinner |
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Personal
Notes: |
Personal
Notes: Good served over crackers. You can serve cold and vary the proportions. This recipe is from a
friend that I have had since we lived in Trumansburg, New York, over 25 years ago while Dad was
getting his Master's degree at Cornell University. Her name is Dr. Antonia Demas. She still
lives in Trumansburg, and has since written and published many vegetarian cookbooks for several
schools in the area to change the nutritional values of lunches for children. We lived in a
historic home at that time that we rented from some good friends. The children enjoyed
cross-country skiing and sledding in the winters; the adventures of living in a small town; and
picnics on the Finger Lakes. They each had many friends in school. We enjoyed this appetizer
in the summertime.
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