Caponata

Name: Caponata
Ingredients: 1 Tbsp. olive oil; 1 large eggplant, diced (peeled, optional); 1 green pepper, chopped; 1 large onion, chopped; 1/2 c. chopped pitted olives; 3 Tbsp. capers; 1/2 c. golden raisins or currants (optional); 1 (6 oz.) can tomato paste; 3 to 4 cloves garlic, chopped; 1/4 c. red wine vinegar; 1 tsp. honey; 1/4 tsp. allspice; oregano and basil to taste; salt and pepper to taste

14 ingredients

2 steps

Ingredients

1 Tbsp. olive oil
1 large eggplant, diced (peeled, optional)
1 green pepper, chopped
1 large onion, chopped
1/2 c. chopped pitted olives
3 Tbsp. capers
1/2 c. golden raisins or currants (optional)
1 (6 oz.) can tomato paste
3 to 4 cloves garlic, chopped
1/4 c. red wine vinegar
1 tsp. honey
1/4 tsp. allspice
oregano and basil to taste
salt and pepper to taste

Directions

1

Saute eggplant, onion and pepper in oil until eggplant is tender and browned slightly. Add the remaining ingredients and stir to blend.
2

Heat mixture thoroughly. Serve at room temperature with crackers and cheese. This dish is better made ahead to allow the flavors to blend.