Caponata | Searching4Zen

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, peeled and cut into ½ inch pieces
• 2 large green bell pepper, cut into ½ inch pieces
• 1 large red bell pepper, cut into ½ inch pieces
• 1 large yellow bell pepper, cut into ½ inch pieces
• 3 large onions, diced
• 6 cloves garlic, minced
• 3 14 ½ ounce cans stewed tomatoes, chopped including the liquids
• ⅓ cup wine vinegar
• 3 tablespoons sugar
• 1 3 ½ ounce jar capers, including liquid
• 2 teaspoons dried basil
• 1 6 ounce can tomato paste
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 5 ounce jar pimiento stuffed olives, rinsed and sliced
• In large pan, combine the first eight ingredients. Cook 30 minutes until tender.
• Add remaining ingredients and simmer 15 minutes. This dish freezes well.
• Serve warm to complement meat or serve cool with crackers as hors d’oeuvres. With the addition of shrimp, this may be used as a salad or an omelet filling.
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• Appetizer
• Sauce
• Vegetarian
• Yum