Table of Contents

Caponata 1


  • 1 or 2 diced medium eggplants
  • 2 diced celery stalks (this I replaced with zucchini)
  • 1 large chopped onion
  • 2 diced red peppers (I used 1 red and 1 green)
  • Olive Oil
  • 1/4 c red wine vinegar (I was out so I used sherry vinegar)
  • 1/3 to 1/2 c. black olives, pits removed
  • 1 Tbsp sugar
  • 1 can tomatoes, drained and chopped
  • Salt and Peppers
  • Cayenne pepper flakes


  1. Preheat oven to 400 F
  2. Mix eggplant, celery, onion and peppers with olive oil in a bowl. Add vinegar, sugar, tomatoes, olives, pepper flakes and S&P.
  3. Spread on baking tray with parchment paper. Cook 50 minutes, stir twice. When done, add capers to taste (optional).

Source: Chopped Liver

recipes/caponata_1.txt · Last modified: 2007/02/15 01:13 by Fresh Foodie
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