Caponata

(from kylerhea’s recipe box)

“Caponata is a Sicilian cish that can be served as an appetizer, salad, side dish or relish. It is most often served at room temperature, but it can also be served hot and it is an excellent vegetarian topping for pasta.”

Source: Canyon Spa Ranch recipe

Serves 12 people

Categories: APPETIZERS, SNACKS

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1/2 cup minced onion
  • 1 medium eggplant, unpeeled and cut into 1-inch cubes
  • 1 cup tomato sauce
  • 1 tsp janchovy paste
  • 1 tsp salt
  • 2 Tbs capers, drained and rinsed
  • 3 Tbs red wine vinegar
  • 1 cup water
  • 1/2 tsp dried basil, crushed
  • 1 Tbs sugar

Directions

  1. Heat the oil in a skillet. Add the onion and cook, covered, over medium-low heat until soft and translucent, about 10 minutes. Remove the onion from the pan and set aside.

  2. In the same skillet over medium-high heat, cook, the eggplant, stirring frequently, for 10 minutes. Return the onion to the pan and add all the remaining ingredients. Reduce the heat to low and simmer, uncovered, for 30 minutes.

  3. Let cool to room temperature and store, covered in the refrigerator.

  4. Makes 3 cups.

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