Caponata

17 ingredients
6 steps

Ingredients

  • vegetable oil cooking spray
  • 2 teaspoons olive oil
  • 4 cups peeled, diced eggplants
  • 1 cup minced onion
  • 1 cup minced celery
  • 1 medium yellow bell peppers or 1 medium green bell pepper, minced
  • 2 cloves garlic, smashed
  • 12 cup no-salt-added tomato sauce
  • 3 tablespoons no-added-salt tomato paste
  • 3 tablespoons chopped ripe olives
  • 3 tablespoons chopped olives
  • 2 tablespoons red wine vinegar
  • 1 14 teaspoons sugar
  • 14 teaspoon pepper
  • pita bread, cut in wedges (optional)
  • ripe olives (optional)
  • fresh parsley sprig (optional)

Directions

  1. 1
    Coat a nonaluminum Dutch oven with cooking spray, add oil.
  2. 2
    Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
  3. 3
    Add tomato sauce and next 6 ingredients, stir well.
  4. 4
    Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
  5. 5
    Place in medium bowl, cover and chill 8 hours.
  6. 6
    Serve on pita wedges and garnish with ripe olives and parsley, if desired.

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