Savory Caponata

Name: Savory Caponata
Ingredients: 1/2 cup olive oil; 1 medium onion, cubed; 1 large garlic clove, chopped; 1 bell pepper, diced; 2 medium eggplants, unpeeled, cut into 1/2-inch cubes; 4 ribs celery, thinly sliced (optional); 2 med. zucchini, diced; 2 14 1/2-ounce cans diced tomatoes in juice; 1 Tbsp dried basil; 1 Tbsp dried oregano; 1 can ripe black olives, drained and sliced; 3 tablespoons red wine vinegar; 3 tablespoons drained capers (optional); salt to taste

14 ingredients

1 steps

Ingredients

1/2 cup olive oil
1 medium onion, cubed
1 large garlic clove, chopped
1 bell pepper, diced
2 medium eggplants, unpeeled, cut into 1/2-inch cubes
4 ribs celery, thinly sliced (optional)
2 med. zucchini, diced
2 14 1/2-ounce cans diced tomatoes in juice
1 Tbsp dried basil
1 Tbsp dried oregano
1 can ripe black olives, drained and sliced
3 tablespoons red wine vinegar
3 tablespoons drained capers (optional)
salt to taste

Directions

1

{"0":"1. In a large deep pan, saute the onion and garlic in olive oil over medium heat for 3 minutes,add bell pepper and continue until soft. Remove from pan, reserving oil.","2":"2. Saute eggplant in several batches, just to brown slightly; adding oil as needed. Remove each batch from pan as it browns.","4":"3. Saute zucchini and celery if used. When all vegetables partially cooked, add back eggplant, onions and garlic into pan with tomatoes, basil and oregano. Cover and simmer over low heat for 10-15 minutes, until eggplant is soft.","6":"4. Add sliced olives, vinegar and optional capers and simmer for 5 more minutes. Taste at this point and add salt if needed.","8":"Serve warm over pasta; room temperature or cold as a relish or side dish; spread it on bruschetta, grilled vegetables or sandwiches."}