Caponata

Name: Caponata
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)

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

Coat a nonaluminum Dutch oven with cooking spray, add oil.
2

Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
3

Add tomato sauce and next 6 ingredients, stir well.
4

Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
5

Place in medium bowl, cover and chill 8 hours.
6

Serve on pita wedges and garnish with ripe olives and parsley, if desired.