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Eggplant Caponata Recipe | |
Australian Salad | |
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Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes 1 large onion, chopped 1 green pepper, seeded and chopped 6 ripe tomatoes, chopped (or 1 large can crushed tomatoes) 1/2 cup chopped green olives 3 cloves minced garlic 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
Directions:
1 Combine all ingredients in a large enameled or stainless steel pot. 2 Bring to a healthy simmer, stirring occasionally. 3 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. 4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated. 5 Serve with garlic bread or croistini. 6 If you decide to freeze this, it will stay for 2 months. Great recipe. I might shorten the cooking time a bit, especially if using the slow simmer approach. I might also decrease the vinegar just a bit. However, this is a one pot, no bowls, easily prepared recipe which is
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