EGGPLANT (AUBERGINE) CAPONATA

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Eggplant (Aubergine) Caponata image

Make and share this Eggplant (Aubergine) Caponata recipe from Food.com.

Provided by Gingerbear

Categories     Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large eggplant, unpeeled, cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 tomatoes, ripe and chopped or 1 (14 ounce) can crushed tomatoes
1/2 cup chopped green olives
3 minced garlic cloves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 tablespoon capers, chopped

Steps:

  • Combine all ingredients in a large enameled or stainless steel pot.
  • Bring to a healthy simmer, stirring occasionally.
  • You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
  • The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
  • Serve with garlic bread or croistini.
  • If you decide to freeze this, it will stay for 2 months.

Nutrition Facts : Calories 210.8, Fat 14.2, SaturatedFat 2, Sodium 615.7, Carbohydrate 20.8, Fiber 6, Sugar 13.3, Protein 2.8

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