Caponata

* Exported from MasterCook *

Caponata

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

Amount Measure Ingredient -- 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.



- - - - - - - - - - - - - - - - - -