Summer Fresh Caponata
From tillia 15 years ago
- 1.5 hrs to make
- Serves 1+
Doubles easily, and freezes very well too. I got this recipe from a wonderful woman who made it for our Swim Club picnic. I was very young at the time (20 something, but knew it all), and thought it was so different and delicious, served the way she instructed, cold on crusty bread. Read more She graciously gave me the recipe. As I got older and started growing my own produce, I would make it each summer. One year I froze some, and in desperation for a quick dinner, tried it on grilled chicken over noodles. It was fantastic, summer veggies in the winter, and I get 3-4 veggie servings w/o even trying. This has now become "my go to quick meal" all year long. Each summer I make several batches, serve some cold on crusty bread, but I freeze the rest for future dinners. Use your home grown produce, or supplement from a local farm. Great easy dish. Tip: Defrost a bag of Caponata, already grilled chicken/pork and some pasta/rice. Layer each ingredient, and nuke at work/home for a really easy, healthy, tasty lunch/dinner. A little topping of your favorite cheese wont hurt either! Enjoy! See less
Ingredients
- ~ 1 medium eggplant, peeled, cut in 1/2 " cubes shopping list
- ~ 1 Lg onion, chopped, I prefer Vidalia shopping list
- ~ 1 Lg pepper, any color, chopped shopping list
- ~ 2 tomatoes, chopped shopping list
- ~ 2 zucchini any color, chopped shopping list
- ~ 4 cloves garlic, minced shopping list
- ~1/3 C red wine vinegar shopping list
- ~3 T sugar shopping list
- ~ 1/2 tsp dried oregano shopping list
- ~1/2 tsp dried basil shopping list
- ~ 1 T capers shopping list
- ~ 1 T oil shopping list
- ~~Optional: hot peppers, whether in sauce, fresh or dried form to your liking. As you see fit. shopping list
How to make it
- ~ In a large pot, combine all ingredients, mixing thoroughly.
- ~ Cook over a low heat, uncovered , until the mixture is soft and all the liquid has cooked away.
- ~ Cool, chill, serve cold on crusty bread, or freeze and serve heated, over grilled pork or chicken and noodles/rice.
- ~A little shredding of your favorite cheese never hurts either.
People Who Like This Dish 4
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- californiacook CA
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- onionator Pullman, WA
- tillia Warminster, PA
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