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Caponata Recipe

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This recipe for Caponata is from Italian Vegetarian and Vegan , 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:  

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant
1 c. chopped celery
1 large onion, chopped
4 oz. mushrooms sliced
4 oz. green olives, pitted
4 oz. black olives, pitted
1 green pepper, chopped
1 red pepper, chopped
1 tsp. capers
3 tbsp. wine vinegar
1 tsp. sugar
1 tsp. salt
6 oz. tomatoes, diced
3 tbsp. olive oil
chopped parsley and pepper to taste

Directions:
Directions:
Peel and slice the eggplant. Salt eggplant and place on paper towels with a weight to drain for about one hour. Squeeze moisture out of eggplant and dice into 3/4 inch cubes and saute in oil until lightly brown. (Alternatively, toss the eggplant with 1 tbsp. olive oil and roast at 400 till lightly brown, about 15 min.) Remove eggplant to a bowl. Saute the celery in a few tbsp. oil for 10 minutes, then add the onions and saute another 10 minutes. Add to bowl with eggplant. Add the peppers to pan and saute 10 minutes. Remove to bowl with eggplant. Saute the mushrooms; then add olives, tomatoes and 1/3 c. water and sauce for a few minutes. Mix everything together in a large pot with seasonings and simmer about 15 minutes. Cool and refrigerate. Taste when cool to see if it needs more salt.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The caponata may be frozen. Aunt Thelma gave me this recipe.

 

 

 

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