Caponata Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Caponata using this recipe. I prepare this Caponata with Vegetables as the main ingredient. It is the perfect choice for Side Dish. To make delicious Caponata you have to spare only 30 minutes. There is no bigger sin than reading this recipe of Caponata and not trying it out.
Ingredients
1 can (28 oz/796 mL) tomatoes 1
1/4 cup olive oil 50 mL
3 cloves garlic, minced 3
2 large onions, chopped 2
2 zucchini, finely chopped 2
1 medium eggplant, finely chopped 1
1 stalk celery, chopped 1
1/2 cup finely chopped fresh parsley 125 mL
1/4 cup pine nuts 50 mL
2 lb drained capers 25 mL
2 lb granulated sugar 25 mL
1 lb balsamic vinegar 15 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1/4 tsp Tabasco sauce 1 mL
Directions
In food processor, process tomatoes with their juice until pureed; set aside.
Alternatively, rub tomatoes through a sieve.
In Dutch oven or very large, deep skillet, heat oil over medium heat.
Stir in garlic, onions, zucchini, eggplant and celery.
Cover; simmer 10 to 15 minutes, stirring occasionally, until softened.
Stir in tomatoes and remaining ingredients; bring to boil.
Reduce heat to medium low; simmer, uncovered, 15 minutes or until mixture is thick.
Taste and adjust seasoning.
Let cool.
For best flavor, make caponata at least a day before serving.
Refrigerate, covered up to 1 week, or freeze for up to 1 month.
Thaw in refrigerator overnight.
Serve at room temperature.
Alternatively, rub tomatoes through a sieve.
In Dutch oven or very large, deep skillet, heat oil over medium heat.
Stir in garlic, onions, zucchini, eggplant and celery.
Cover; simmer 10 to 15 minutes, stirring occasionally, until softened.
Stir in tomatoes and remaining ingredients; bring to boil.
Reduce heat to medium low; simmer, uncovered, 15 minutes or until mixture is thick.
Taste and adjust seasoning.
Let cool.
For best flavor, make caponata at least a day before serving.
Refrigerate, covered up to 1 week, or freeze for up to 1 month.
Thaw in refrigerator overnight.
Serve at room temperature.
