Caponata Di Melanzane[Peppers & Tomatoes, W/

* Exported from MasterCook *

CAPONATA DI MELANZANE [PEPPERS & TOMATOES, W/

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Olive oil
2 Eggplants, small
-about 1 1/4 lb eggplant
Water with coarse salt
1 Garlic clove, chopped
4 Sweet peppers
1 Onion, large, sliced
1 Hot red pepper pod
2 c Tomatoes, peeled & chopped
-about 3-4 regular tomatoes
2 ts Oregano
2 tb Capers, drained
3 Anchovy filets, chopped
1/4 c Olives, green and black
-chopped

Some time before cooking, cut the eggplant into
cubes; do not peel. Place the cubes into abundant
water with some coarse salt. Leave for about 30
minutes. Meanwhile, peel and coarsely chop the
tomatoes. Heat a large saucepan over medium heat. Add
the oil and heat till fragrant. Add onion and garlic
and saute until translucent. Add peppers and cook
until they start to wilt. Add eggplant cubes and cook
for 15 minutes. Add the tomatoes, season with salt,
pepper and oregano, and cook until peppers and
eggplant are tender but not mushy.
Add the capers, olives and anchovies. Remove from
heat and let stand at room temperature for several
hours.



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