Caponata

Name: Caponata
Ingredients: 2 tablespoons olive oil; 1 medium-size yellow onion, chopped; 1 celery rib, minced; 1 large eggplant, peeled and diced; 1 medium-size red or green bell pepper, seeded and chopped; 3 garlic cloves, minced; One 14.5-ounce can diced tomatoes, drained and chopped; 1 tablespoon tomato paste; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 1/2 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/4 teaspoon red pepper flakes, or to taste; Salt and freshly ground black pepper; 1/3 cup black olives, drained, pitted, and sliced; 1 tablespoon capers, drained and chopped; 1 tablespoon minced fresh parsley leaves

17 ingredients

11 steps

Ingredients

2 tablespoons olive oil
1 medium-size yellow onion, chopped
1 celery rib, minced
1 large eggplant, peeled and diced
1 medium-size red or green bell pepper, seeded and chopped
3 garlic cloves, minced
One 14.5-ounce can diced tomatoes, drained and chopped
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper
1/3 cup black olives, drained, pitted, and sliced
1 tablespoon capers, drained and chopped
1 tablespoon minced fresh parsley leaves

Directions

1

Heat the oil in a large skillet over medium heat.
2

Add the onion and celery, cover, and cook until softened, about 5 minutes.
3

Add the eggplant, cover, and cook, stirring occasionally, until the eggplant begins to soften, about 5 more minutes.
4

Transfer the mixture to a 4-quart slow cooker.
5

Add the bell pepper, garlic, tomatoes, tomato paste, vinegar, sugar, basil, oregano, and red pepper flakes, and season with salt and pepper.
6

Cover and cook on Low until the vegetables are soft but still hold some shape, about 6 hours.
7

When the vegetables are cooked, stir in the olives, capers, and parsley.
8

Taste to adjust the seasonings.
9

Transfer the caponata to a bowl and let cool.
10

Serve at room temperature.
11

If not serving right away, cover and refrigerate until needed.