Ingredients: |
Ingredients: 2 eggplants
Salt to taste
1 Tabl parsley
1 Tsp each of oregano, basil, fennel seed
2 cloves garlic—chopped fine
1 bay leaf
½ cup olive oil or less (I usually use ¼ to 1/3 cup olive oil)
1 cup each green and red pepper—chopped (can just use green peppers if red peppers are too expensive)
1 cup onions, chopped
1 cup celery, chopped
2 tomatoes--chopped or 1 small can of tomato paste and 1 8-oz can of tomato sauce—I usally just use the tomato paste and sauce unless tomatoes are in season and if they are in season, I add 1 small can of tomato sauce to the chopped tomatoes—depending on the size of your eggplants, you might want to use a 16-0z can of tomato sauce if you’re just using sauce and paste)
1 Tabl sugar
Green and black olives, cut in half—about half of bottle of green and a small can of sliced black
½ cup wine or wine vinegar
2 Tabl capers
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Directions: |
Directions:Peel and slice eggplant into large, thick slcies—salt, and set aside on paper towers for an hour. Before sautéing, blot eggplant slices and cut into cubes.
In large skillet or dutch oven, brown eggplant in oil, then stir in peppers, onions, garlic, celery. Simmer uncovered for 10 minutes.
Add tomatoes/paste/sauce, spices, capers, wine or wine vinegar, sugar. Simmer uncovered—if too liquidy, boil rapidly to reduce liquid.
Can be served warm or cold. (I like it cold with crackers as an appetizer). Keeps in regirgerator forever.
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This recipe for Caponata is from