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Caponata
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
6 cups
2 eggplants, stems trimmed
Salt
2 zucchini, ends trimmed
2 yellow or red peppers, stemmed and seeded
1 onion
2 tomatoes, cored, seeded and diced
1/2 cup wine vinegar
2 tsp sugar
1 bay leaf
1/2 cup olives
1/4 cup black olive oilMethod/Steps
1. Cut eggplant into 1-inch cubes. Sprinkle with 1-1/2 tsp salt. Let stand for about 20 minutes. Rinse lightly, drain and pat dry. Cut zucchini into 1/2-inch slices. Thinly slice peppers and onion. Place eggplant, zucchini, peppers and onion in a roasting pan.
2. In a blender or food processor, purée tomatoes, vinegar and sugar until smooth. Add tomato mixture, bay leaf , olives and oil to roasting pan. Mix to blend.
3. Bake in a 400°F oven, stirring every 20 to 30 minutes until vegetables are very soft and most of the liquid has evaporated, 1-1/2 to 2 hours. Add salt to taste. Cool and serve at room temperature. If made ahead, cover and chill up to 1 week.