Caponata

Name: Caponata
Yield: 4 cups
Cuisine: Italy
Ingredients: ¾ cup Chopped celery; 2 cups drained canned plum tomatoes, chopped (reserve the juice); ½ cup Chopped green bell pepper; ½ cup Chopped red bell pepper; 4 tablespoons olive oil; 1 cup Chopped onion; 2 cups cubed peeled eggplant; 1 teaspoon coarse (kosher) salt; ½ cup Chopped pitted Calamata or Gaeta olives; 2 tablespoons capers, drained; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; ½ cup Chopped pitted Calamata or Gaeta olives; ½ teaspoon dried basil; 1 tablespoon minced garlic; ½ teaspoon coarsely ground black pepper; ½ teaspoon dried oregano

Preparation info

4 cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Made subtly different from ratatouille by the addition of celery, Calamata olives, and capers, this is just the right consistency to fill One Bite Bread Cups and serve as canapés.

Ingredients

2 cups cubed peeled eggplant
1 teaspoon coarse (kosher) salt
4

Europe
Italy
Starter
Mediterranean
Vegan
Gluten-free

Method

Place the eggplant in a colander, sprinkle it with the coarse salt, and let it drain for 1 hour.
Heat 2 tablespoons of the oil in a large flameproof casserole or dutch oven. Pat the eggplant dry with paper towels, and add it to the casserole. Sauté over medium heat