Recipe of Caponata - Food Recipes

-- MasterCook Extracted --

Caponata

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Dips

Ingredients - Preparation Method:

6 tablespoons Olive oil 2 pounds Eggplant -- cut 1 inch thick 2 cups Yellow onion -- chopped 1 cup Red pepper -- chopped 1 teaspoon Garlic -- minced 2 1/2 cups Canned tomatoes -- drained and chopped 1/4 cup Red wine vinegar 2 tablespoons Sugar 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup Pine nuts 1/2 cup Fresh basil -- chopped In a skillet, heat 4 tablespoons olive oil over medium-high heat. Add the eggpl ant and saute until soft and browned (around 10 minutes). Remove to a bowl and set aside. Add the remaining 2 tablespoons olive oil to the pan and place over medium-high heat. Add the onion and sweet red pepper. Saute until soft (around 5 minutes). Stir in garlic and cook 1 minute longer. Add the tomato, vinegar, b rowned eggplant, and sugar, salt, and pepper to taste. Bring the mixture to a b oil, then reduce heat to low and simmer uncovered, stirring frequently, for abo ut 25 minutes. taste and add more vinegar, sugar, salt, and pepper as needed. S ir in the pine nuts and basil. Simmer until heated through. Remove from heat an d let cool to room temperature before serving, or cool, cover, and refrigerator for as long as two weeks. - - - - - - - - - - - - - - - - - -