Leftover caponata will keep, covered in the refrigerator, for up to a week. Toss with warm pasta; serve on top of meat, chicken, or fish; or simply serve it with some toasted bread or crostini.
Yield makes 5 cups
Number Of Ingredients 13
Steps:
- In a large stainless-steel skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, 3 to 4 minutes. Add the bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, salt, and pepper. Season with more salt and pepper, if needed.
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