Rustic Style Caponata

Name: Rustic Style Caponata
Ingredients: 6 tablespoons extra-virgin olive oil; 2 pounds eggplant, peeled and cut into 1-inch cubes; 1 1/2 cups onions, chopped; 1 cup fennel, chopped; 1 cup red bell pepper, chopped; 1 teaspoon minced garlic; 2 1/2 cups tomatoes, coarsely chopped; 1/4 cup red wine vinegar; 2 tablespoons sugar; Salt and pepper; 3 tablespoons capers, rinsed; 2 tablespoons green olives, quartered; 1/4 cup pine nuts, toasted; 1/2 cup fresh basil, chopped

14 ingredients

9 steps

Ingredients

6 tablespoons extra-virgin olive oil
2 pounds eggplant, peeled and cut into 1-inch cubes
1 1/2 cups onions, chopped
1 cup fennel, chopped
1 cup red bell pepper, chopped
1 teaspoon minced garlic
2 1/2 cups tomatoes, coarsely chopped
1/4 cup red wine vinegar
2 tablespoons sugar
Salt and pepper
3 tablespoons capers, rinsed
2 tablespoons green olives, quartered
1/4 cup pine nuts, toasted
1/2 cup fresh basil, chopped

Directions

1

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes.
2

Remove and place in a bowl.
3

In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers.
4

Saute until soft, about 4 minutes.
5

Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper.
6

Bring to a boil, reduce heat, and simmer for 10 minutes.
7

Stir in the capers and simmer for 5 minutes.
8

Stir in the olives, pine nuts and basil.
9

Simmer until all vegetables are tender.