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2 md Eggplants (About 1 1/2 Lbs. Each) - cut into bite size pieces
4 md Celery Stalk; sliced
2 md Onions; sliced
1 6 Oz. Can Small Ripe Olives,; drained
3 Tbls Sugar
1 Tbl Salt
3 Tbls Red Wine Vinegar
3/4 ts Dried Oregano Leaves
1/4 ts Dried Basil
1/4 ts Pepper
4 md Tomatoes - cut into bite size pieces
Parsley For Garnish
In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes, stirring often; remove to a large bowl, and set aside. In same dutch oven over medium heat, in 2 tbls. more olive oil cook celery and onions until tender, about 10 minutes, stirring frequently. Add eggplants, olives, capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or until vegetables are tender, stirring often. Spoon mixture into large bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto platter; garnish with parsley sprigs. Makes 16 first course servings.
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