Caponata

Name: Caponata
Ingredients: 1 1/2 lbs eggplants; 1/4 - 1/2 cup olive oil; 1 (28 ounce) can tomatoes, undrained; 3 cups onions, sliced; 2 cups green bell peppers, chopped; 2 -3 medium garlic cloves, minced; 1/2 cup fresh parsley, chopped; 1/2 cup black olives, halved; 1/3 cup red wine vinegar; 2 tablespoons sugar; 2 tablespoons capers, drained; 2 tablespoons tomato paste; 2 teaspoons dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup pine nuts

16 ingredients

6 steps

Ingredients

1 1/2 lbs eggplants
1/4 - 1/2 cup olive oil
1 (28 ounce) can tomatoes, undrained
3 cups onions, sliced
2 cups green bell peppers, chopped
2 -3 medium garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 cup black olives, halved
1/3 cup red wine vinegar
2 tablespoons sugar
2 tablespoons capers, drained
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup pine nuts

Directions

1

Preheat oven to 350 degrees.
2

Peel the eggplant and cut into 1-inch cubes.
3

Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
4

Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
5

Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
6

Serve at room temperature with pita bread triangles or sliced baguette.