Caponata
From vino4dino 16 years ago
- 20 minutes to make
- Serves 8
The colors and flavors are fantastic. Good served with a grilled meat, some crusty bread and your favorite wine. Caponata is perfect for jarring or canning by following simple directions found in most cookbooks. Read more You may wish to refrigerate and eat cold or serve warm as a vegetable or side dish. This can also be topped with some pine nuts for added texture. See less
Ingredients
- • 1/2 cup extra virgin olive oil shopping list
- • 1/3 cup corn oil shopping list
- 8 whole cloves garlic shopping list
- 1 medium white onion, thinly sliced shopping list
- 1/2 yellow bell pepper, sliced shopping list
- 1/2 red bell pepper, sliced shopping list
- 1/4 cup jalapeno pepper, diced shopping list
- 2 cups yellow squash skin-on, sliced shopping list
- 2 cups zucchini skin-on, sliced shopping list
- 2 cups eggplant skin-on, diced shopping list
- 2 cups tomatoes, peeled and diced shopping list
- 1/4 cup basil leaves shopping list
- salt and pepper to taste shopping list
How to make it
- In a large sauté pan, heat oils over medium-high heat. Add 8 whole cloves garlic, 1 medium onion and 1/2 each yellow and red bell peppers and cook 2-3 minutes, stirring occasionally. Add 1/4 cup jalapeno peppers, 2 cups squash, 2 cups zucchini and 2 cups eggplant and cook until all ingredients are al dente, stirring occasionally for approximately 15 minutes. Add 2 cups tomato and 1/4 cup basil and continue to cook an additional 5-7 minutes. Season to taste using salt and pepper.
The Rating
Reviewed by 5 people-
Love Caponata. Thank you.
jenniferbyrdez
in kenner loved it
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I love Caponata and this looks great! Thanks so much...
lunasea
in Orlando loved it
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The photo looks like it has pine nuts in it.. thast a nice touch.
mattbott
in Melbourne loved it
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