Cooking Index - Cooking Recipes & IdeasCaponata Recipe - Cooking Index

Caponata

Courses: Dips and Spreads, Starters and appetizers

Recipe Ingredients

2 tablespoons 30mlExtra-virgin olive oil
  = (2 turns around the pan)
4   Garlic cloves - chopped
1/2 teaspoon 2.5mlCrushed red pepper flakes - (to 3/4)
1   Red bell pepper - seeded, diced
1   Cubanelle Italian long green pepper - seeded, diced
1   Sweet onion - peeled, chopped (large)
2   Celery ribs - chopped
1/2 cup 73g / 2.6ozLarge green olives - pitted, chopped
1/2 cup 73g / 2.6ozBlack kalamata olives - pitted, chopped
1   Capers - (3 oz) - drained
1/2 cup 80g / 2.8ozGolden raisins
1 cup 146g / 5.1ozFirm eggplant - diced (medium)
  Salt - to taste
1   Diced tomatoes - (32 oz)
1   Crushed tomatoes - (14 oz)
1   Handful flat-leaf parsley - chopped

Recipe Instructions

Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.

Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

This recipe yields about 3 quarts.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B26) - from the TV FOOD NETWORK

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