Vegetable Caponata

Name: Vegetable Caponata
Ingredients: 1 Tbs. olive oil; 2 cups diced onions; 6 medium cloves garlic, minced; 1 tsp. dried oregano; 1 tsp. red pepper flakes; 1/2 tsp. salt; 4 cups diced eggplant; 3 cups diced zucchini; 1 cup diced red bell pepper; 1 cup diced yellow summer squash; 1/4 cup low-sodium vegetable broth, plus additional if needed; 2 cups halved, seeded and diced tomatoes; 1 1/2 cups drained, pitted and minced kalamata olives; 1 cup chopped flat-leaf parsley; 1/2 cup drained, minced capers

15 ingredients

11 steps

Ingredients

1 Tbs. olive oil
2 cups diced onions
6 medium cloves garlic, minced
1 tsp. dried oregano
1 tsp. red pepper flakes
1/2 tsp. salt
4 cups diced eggplant
3 cups diced zucchini
1 cup diced red bell pepper
1 cup diced yellow summer squash
1/4 cup low-sodium vegetable broth, plus additional if needed
2 cups halved, seeded and diced tomatoes
1 1/2 cups drained, pitted and minced kalamata olives
1 cup chopped flat-leaf parsley
1/2 cup drained, minced capers

Directions

1

In large, heavy pot or Dutch oven, heat oil over medium heat.
2

Add onions, garlic, oregano, pepper flakes and pinch of salt and cook, stirring occasionally, until onions are softened, about 4 minutes.
3

Add eggplant and cook, stirring occasionally, 3 minutes.
4

Stir in zucchini, bell pepper, squash, broth and remaining 1/2 teaspoon salt.
5

Mix well.
6

Cover pot with tight-fitting lid and cook until vegetables are tender, about 10 minutes.
7

After 5 minutes, check that some moisture remains in pot and vegetables arent sticking to bottom.
8

If necessary, add a little more broth.
9

Uncover pot and stir in tomatoes, olives, parsley and capers.
10

Cook uncovered, stirring occasionally, 2 minutes.
11

Serve hot.