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Caponata Recipe

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This recipe for Caponata is from Bridenbaugh Kitchen Favorites, 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:  
1 large eggplant, peeled and diced.
1 large sweet or red onion
1 fennel bulb, diced
3 ribs celery, diced
6 garlic cloves, thinly sliced
1 red, 1 yellow bell pepper, diced
2 zuchhini, diced
1 can diced tomatoes
½ C water
3 tbsp tomato paste
2 tbsp sugar
¼ C red wine vinegar
¼ C golden raisins
¼ C capers
¼ C pine nuts, toasted
½ bunch of mint, cut into chiffonade
Directions:
Directions:
Saute the eggplant in a large, deep pot. It is done when it turns soft and mushy, Add onion and a dash of red pepper flakes. Cook until onions are aromatic.

Add the fennel, celery and garlic and cook for 5 minutes. Stir in the peppers and cook for another 5 minutes. Add the zucchini, season with salt and pepper to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew about 6 minutes. Add water, tomatoes and tomato paste. Stir so tomato paste is incorporated and water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 or 6 minutes.

Caponata may be served hot, room temp and is great the next day.

 

 

 

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