4 comments

    • the recipe is a slight variation on one given to me about 10 years ago by my friends C & S…I only used their initials to protect the innocent…

      1 cup extra virgin olive oil

      1 and 1/2 lbs. eggplant that has been peeled and cut into 1″ cubes…if you buy a 2 lb, eggplant, before you peel it and toss the ends that would be about correct

      1 large red and 1 large yellow bell pepper, cut into 1″ pieces

      1 large white and 1 large spanish onion…cut larger than dice

      2 cloves garlic, minced

      1 (28 oz.) can solid-pack tomatoes, undrained

      1/3 cup mix of red wine, cider and balsamic vinegar…light on the balsamic

      2 tablespoons sugar

      2 tablespoons capers

      2 tablespoons tomato paste

      2 teaspoons salt

      1/2 cup chopped fresh parsley

      1/2 cup pimiento-stuffed green olives…thickly sliced

      1/2 teaspoon freshly ground black pepper

      2 teaspoons dried basil

      1/2 cup pine nuts, sauteed in olive oil

      combine olive oil and onions, saute a bit (to start softening), add garlic, peppers and tomatoes, stir and cook for a few minutes, add eggplant. cook for about 20/30 minutes or until just tender. add vinegars, sugar, capers, tomato paste, salt, parsley, olives, pepper and basil. cover and simmer for 15 minutes or so. add pine nuts. while it will hold in the fridge for weeks in a sealed container it really tastes best when served at room temperature. feel free to adjust the ingredients to your tastes…some people will take a potato masher (not a ricer) and gently mush the finished dish because they like a smoother texture…upon finishing cooking I put it in six equal sized containers in the fridge, that way if you take some out, for the evening, or to take to a friend’s there will be no need to contaminate a prime container…IT IS BEST SERVED WITH SLICED BREAD, SUCH AS CIABATTA, THE CRUSTIER THE BETTER…ENJOY

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  • Looks real good ! I love that stuff

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  • Love caponata. Will try this recipe

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