Caponata
2016-08-12 14:24:49
Yields 5
A wonderful use for your eggplant that makes a great appetizer.
Ingredients
- 1/3 cup olive oil
- 1 medium eggplant, peeled and cut into small cubes, about 4 cups total
- 1/2 green bell pepper, diced
- 1 small onion, diced
- 4 ounces white mushrooms, chopped
- 3 cloves garlic, minced
- 1/2 cup black olives, pitted and sliced
- 1 6-ounce can tomato paste
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
Instructions
- Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
- Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
- Allow caponata to cool. Serve with crostini and also some goat cheese, if you like.
Adapted from The Kitchn
Adapted from The Kitchn
Delish-dish blog https://www.delish-dish.com/