Name: Mom’s Caponata
Yield: Yield: 8 to 10 servings (about 8 cups).
Ingredients: 4 medium bell peppers (2 red, 1 green, 1 yellow); ½ tsp each ground cumin and dried basil; 1 can (28 oz/796 mL) tomatoes (salt-free or regular), drained (reserve liquid); 1 cup pitted black and/or green olives; salt and freshly ground black pepper to taste; 1 jalapeño pepper; ¼ tsp red pepper flakes; 1 Tbsp sugar; 4 cloves garlic; 2 Japanese eggplants, unpeeled (1 lb/500 g); ½ cup sultana raisins; 2 medium onions, cut in chunks; ¼ cup capers, rinsed and drained; 2 stalks celery, cut in chunks; 1 Tbsp olive oil; 1 Tbsp balsamic vinegar

Preparation info

Yield:
8 to 10
servings (about 8 cups ).

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My mother changed my recipe and boosted the flavor! Make this in minutes using your processor. Sprinkle with toasted pine nuts and chopped parsley.

Serve chilled as an appetizer or hot over rice or pasta.

Ingredients

4 cloves garlic
2 medium onions, cut in chunks
2 stalks

Starter
Side dish
Gluten-free
Vegan

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onions and celery; process with quick on/off pulses, until coarsely chopped.

Heat oil in large pot. Sauté garlic, onions and celery on medium heat for 5 minutes, until soft.

Slicer: Cut bell and jalapeño peppers and eggplants in half; remove core and seeds from peppers. S