Caponata

Name: Caponata
Ingredients: 3 tbsp. olive oil; 2 onions, sliced; 2 red capsicums, thinly sliced; 4 cloves garlic, finely chopped; 1 lg. (1 lb.) eggplant, cubed; 2 lb. tomatoes, peeled and chopped; 1 tbsp. fresh thyme; 1 tbsp. oregano; 2 tbsp. sugar; 1/2 cup red wine vinegar; 4 oz. pitted green olives; 2 tbsp. capers (optional)

12 ingredients

7 steps

Ingredients

3 tbsp. olive oil
2 onions, sliced
2 red capsicums, thinly sliced
4 cloves garlic, finely chopped
1 lg. (1 lb.) eggplant, cubed
2 lb. tomatoes, peeled and chopped
1 tbsp. fresh thyme
1 tbsp. oregano
2 tbsp. sugar
1/2 cup red wine vinegar
4 oz. pitted green olives
2 tbsp. capers (optional)

Directions

1

Heat the oil in a large frying pan and add onion, capsicum, garlic and eggplant.
2

Season to taste with salt and fresh ground pepper.
3

Cover and let simmer for 20 minutes over low heat.
4

Add tomatoes, oregano and thyme and leave simmer, uncovered, for additional 15 minutes.
5

Add sugar, vinegar, olives and capers to vegetables and mix well.
6

Season with salt and pepper again if neccesary before serving.
7

Serve warm with crusty bread or as a side dish.