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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Aubergine Caponata Recipe

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This recipe for Aubergine Caponata is from The Ueda 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 t. Olive Oil
Aubergine, bite size cut
Red Bell Pepper
Green Bell Pepper
1 t. Oregano
Onion, sliced
Garlic, chopped
2 T. Capers
Pitted Green Olives, halved
3 T. Balsamic Vinegar
Tomato
Cannelloni Beans
Toasted Almonds or Pine Nuts
Raisins
Directions:
Directions:
Heat the oil, cook onions down. Add aubergine and cook. Add bell peppers, capers, olives, tomato and spices, cook to desired doness. Add balsamic vinegar. Add cannelloni beans, Heat through. Serve hot or at room temperature with raisins and nuts.

 

 

 

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