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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Caponata Recipe

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This recipe for Caponata is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggplants (about 1 ½ - 2 pounds), peeled and diced
½ C olive oil
4 onions, chopped
½ C tomato sauce (or diced tomatoes, fresh or canned)
4 stalks celery, diced
½ C capers
¼ C pitted olives (black, pimento or a combo), chopped
1 T pine nuts
½ C wine vinegar
½ C sugar
Salt and pepper to taste
Directions:
Directions:
Peel and dice the eggplant and fry in oil. Remove from pan.

Add a little oil and brown onions. Add tomato sauce and celery. Cook until tender, adding a little water if necessary. Add capers, olives, pine nuts and eggplant.

Dissolve sugar in vinegar and pour over eggplant mixture. Add salt and pepper and simmer for 20 minutes. Stir frequently. Cool before serving or storing in refrigerator.

This dish gets better when allowed to sit for a day. You can add diced zucchini or peppers when cooking the mixture for variety.

 

 

 

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