Caponata With Chickpeas Recipe
Ingredients
| 2 teaspoons olive or vegetable oil | ||
| 1 cup each cubed pared eggplant, diced red or yellow bell peppers, diced onions, diced celery, diced zucchini, and quartered mushrooms | ||
| Pine nuts | 1/2 Ounce | |
| Garlic | 1 Clove (5gm), minced | |
| Italian tomatoes | 1 Cup (16 tbs), chopped | |
| Peas | 8 Ounce | |
| 3 each large pitted black and pimiento-stuffed green olives, sliced | ||
| Capers | 1 Tablespoon, drained, rinsed | |
| Mozzarella cheese | 3/4 Ounce, shredded | |
Directions
1. In 10-inch nonstick skillet heat oil; add eggplant, peppers, onions, celery, zucchini, mushrooms, pignolias, and garlic and cook over medium-high heat, stirring frequently, until lightly browned, about 2 minutes.
2. Reduce heat to medium, cover, and cook until eggplant is tender, about 5 minutes. Add tomatoes with reserved liquid, chick-peas, olives, and capers and stir to combine. Cover and let simmer until thoroughly heated, about 8 minutes.
3. Transfer to serving bowl, cover, and refrigerate until chilled, about 1 hour. To serve, toss salad again and sprinkle with cheese.
2. Reduce heat to medium, cover, and cook until eggplant is tender, about 5 minutes. Add tomatoes with reserved liquid, chick-peas, olives, and capers and stir to combine. Cover and let simmer until thoroughly heated, about 8 minutes.
3. Transfer to serving bowl, cover, and refrigerate until chilled, about 1 hour. To serve, toss salad again and sprinkle with cheese.
Chef
