Caponata Recipe
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.
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