Caponata – Italian Appetizer

Caponata – Italian Appetizer

Caponata - Italian Appetizer

Caponata – Italian Appetizer

1/2 c. olive oil

2 lbs. young eggplant, peeled and cubed

4 lg. tomatoes, peeled and chopped

3 lg. green peppers, chopped

3 lg. onions, chopped

2 c. pitted green olives, halved

1/2 c. red wine vinegar

1/4 c. water

2 tbsp. sugar

2 tbsp. capers

1 tsp. pine nuts, crushed

1/2 tsp. oregano

Salt and pepper to taste

Heat the olive oil in a large, heavy skillet. Add eggplant and cook, stirring constantly for about 10 minutes. Add tomatoes, peppers, onions, and olives. Cook 10 minutes, stirring a little and remove from heat. Combine in bowl, vinegar, water sugar, adding to vegetable mixture. Add capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into a container, cover, and refrigerate minimum 12 hours before serving. Add salt and pepper to taste before serving as appetizer.


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