Autumn Caponata

Name: Autumn Caponata
Ingredients: 2 medium yellow onions, quartered and sliced; 3/4 cup olive oil; 1 (14 ounce) can tomato puree; 1/2 cup dry red wine; 1/2 cup sugar; 2 butternut squash, peeled, seeded and diced; 3/4 cup balsamic vinegar; 1 head celery, peeled of strings and diced; 1/2 lb pitted green olives, chopped; 1 - 1 1/2 ounce capers; 1/2 cup parsley, chopped; 1/4 - 1/2 cup pine nuts; sea salt; fresh ground black pepper

14 ingredients

5 steps

Ingredients

2 medium yellow onions, quartered and sliced
3/4 cup olive oil
1 (14 ounce) can tomato puree
1/2 cup dry red wine
1/2 cup sugar
2 butternut squash, peeled, seeded and diced
3/4 cup balsamic vinegar
1 head celery, peeled of strings and diced
1/2 lb pitted green olives, chopped
1 - 1 1/2 ounce capers
1/2 cup parsley, chopped
1/4 - 1/2 cup pine nuts
sea salt
fresh ground black pepper

Directions

1

Saute onion in olive oil. Add tomato puree, wine, sugar. Simmer 30 minutes.
2

Add the squash and vinegar to the tomato sauce. Stir well and taste for seasoning.
3

Blanch celery in boiling water then drain and dip into ice water. Drain again and add to the mixture.
4

Add capers, parsley, olives, and pine nuts for final five minutes.
5

Let cool. Better the next day. Serve with additional salt and pepper and a drizzle of very good olive oil.