Caponata - 4 Recipe - Cooking Index

Ingredients

• 1 oz 28g Eggplant - - (abt 1 1/4 lbs), cut (medium) into 3/4" cubes
• 1 1/2 teaspoons 7.5ml Salt - divided
• 2 teaspoons 10ml Carrots - cut 1/2" thk rounds (medium)
• 1 teaspoon 5ml Celery ribs - cut 1/2" thk slices (medium)
• 1 teaspoon 5ml Onion - chopped (medium)
• 2 teaspoons 10ml Zucchini - cut 1/2" thk rounds (medium)
• 2 Garlic cloves - minced
• 15 oz 426g Peeled Italian tomatoes - - (1 can), drained and chopped
• 1/4 cup 59ml Water
• 2 tablespoons 30ml Olive oil
• 2 tablespoons 30ml Tomato paste
• 2 tablespoons 30ml Red wine vinegar
• 1 tablespoon 15ml Sugar
• 1 teaspoon 5ml Dried basil
• 1/4 teaspoon 1.3ml Crushed hot red pepper
• 2 tablespoons 30ml Capers
• 1/2 cup 73g / 2.6oz Mediterranean black olives - (calamata), pitted and chopped