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Caponata Recipe

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This recipe for Caponata, by , is from Roberts's Family 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!

Contributor:  
Contributor:  
THOMAS ROBERTS

Category:
Category:

Ingredients:  
Ingredients:  
1.5 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
3 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can whole tomatoes, drained and chopped.
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives (Kalamata is better)
2 tablespoons of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste

Directions:
Directions:
1. Peel the eggplant (leaving small strips of the peel on) and cut it into 1" cubes. Lay them on a large baking sheet and toss with 1 tablespoon olive oil. Roast in a 425 oven for 10 minutes. After 10 minutes remove from the oven and stir the pieces. Put back in the oven for about 10-15 minutes more until the eggplant is tender and some of the pieces are caramelized.

2. Heat 1 tbsp of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion turns a deep golden brown, about 15 minutes.

3. Add the garlic and cook together for a minute, until the garlic begins to smell fragrant. Add peppers and 1/2 tsp of salt. Cook, stirring, until just about tender, about 5 minutes.

4. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

5. Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 minutes, until the tomatoes have cooked down somewhat and they smell fragrant.

6. Add the capers, olives, and vinegar. Turn the heat to medium-low and cook, slightly covered, stirring often, for 20 minutes, until the vegetables are thoroughly tender and the mixture has thickened and fragrant. Season to taste with salt and pepper. If sauce is very acidic, add 1 to 2 tbsp sugar (to taste).

7. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Cook's note:
Caponata keeps, covered and chilled, 1 week. Bring to room temperature before serving.

 

 

 

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