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1/4 c Olive oil
1 1/4 lb Eggplant; unpeeled, in 1/2" cubes
2 Stalks celery; chopped
1 Onion; chopped
1 1/2 c Tomatoes; blanced / peeled, seeded, chopped, (about 3 )
1/2 c Green olives; sliced
2 tb Wine vinegar
2 tb Capers
1 tb Tomato paste
1 tb Sugar
1 1/2 ts Anchovy paste (about 4 fillets; finely chopped, crushed)
1/2 ts Salt
1/4 ts Fresh black pepper
1 tb Pine nuts

In large stainless steel Dutch oven or saucepan, heat 2 tablespoons oil over Medium-High heat. Stir in eggplant. Cook, stirring until lightly browned, about 3-4 minutes. Remove to dish. Add remaining 2 tablespoons oil and cook celery and onion until softened, about 5 minutes. Return eggplant to pan; stir in tomatoes, olives, wine vinegar, capers, tomato paste, sugar, anchovy paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring freqently, about 10-15 minutes. Stir in pine nuts. Transfer caponata to serving bowl, cover and refrigerate until ready to serve. Makes 4 cups.

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