Caponata

Name: Caponata
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 6 portions
Ingredients: 32 oz water; 1 tbsp salt; 17 oz eggplant; 10 sprigs fresh parsley; 12 fresh basil leaves; 7 oz onion; 3 oz celery; 2 garlic cloves; 1 oz olive oil; 1 can diced tomatoes; 1 oz red wine vinegar; 10 oz red bell pepper; 2 oz pitted Kalamata olives; 1 oz capers; ¼ tsp salt; ¼ tsp freshly ground black pepper; 1 oz toasted pine nuts

4.0 39 évaluations

Prép. 30min

Total 50min

6 portions

Ingrédients

water
32 oz
salt
1 tbsp
eggplant cut into pieces (½ in.) (approx. 1 lg. eggplant)
17 oz
fresh parsley leaves and tender stems
10 sprigs
fresh basil leaves plus extra to garnish
12
onion halved (approx. 1 med. onion)
7 oz
celery cut into 1 in. pieces (approx. 3 stalks)
3 oz
garlic cloves
2
olive oil
1 oz
diced tomatoes (14.5 oz), drained
1 can
red wine vinegar
1 oz
red bell pepper seeds removed and cut into pieces (½ in.) (approx. 1 pepper)
10 oz
pitted Kalamata olives
2 oz
capers rinsed and drained
1 oz
salt
¼ tsp
freshly ground black pepper
¼ tsp
toasted pine nuts to garnish
1 oz