Caponata

  • Prep Time: 15 mins
  • Total Time: 8 hrs 55 mins
  • Yield: 4cups
  • About This Recipe

    “Very good appy served on pita triangles, easy and tasty from cooking light mag. 1988. chill time 8 hrs, included in cook time.”

    Ingredients

  • vegetable oil cooking spray
  • 2teaspoonsolive oil
  • 4cupspeeled, diced eggplants
  • 1cupminced onion
  • 1cupminced celery
  • 1medium yellow bell peppers or 1mediumgreen bell pepper, minced
  • 2clovesgarlic, smashed
  • 1/2 cupno-salt-added tomato sauce
  • 3tablespoonsno-added-salt tomato paste
  • 3tablespoonschopped ripe olives
  • 3tablespoonschopped olives
  • 2tablespoonsred wine vinegar
  • 1 1/4 teaspoonssugar
  • 1/4 teaspoonpepper
  • pita bread, cut in wedges(optional)
  • ripe olives(optional)
  • fresh parsley sprig(optional)
  • Directions

  • Coat a nonaluminum Dutch oven with cooking spray, add oil.
  • Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
  • Add tomato sauce and next 6 ingredients, stir well.
  • Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
  • Place in medium bowl, cover and chill 8 hours.
  • Serve on pita wedges and garnish with ripe olives and parsley, if desired.
  • Reviews