Caponata From Loni Kuhn's S.f. Cooking Class

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 12 servings

2 tablespoons salt (or to taste)

olive oil

1 teaspoon fresh ground black pepper

2 large onions (chopped)

3/4 cup stuffed green olive (sliced)

1/2 cup fresh Italian parsley (chopped)

4 tablespoons capers (drained (optional)

1/2 cup pine nuts , lightly browned in

1/2 cup olive oil

2 carrots (thinly sliced (optional)

1/4 cup fresh basil (chopped or 2 Tbsp dried basil)

2 bell peppers (red or green, cut into 1-inch chunks)

2 medium zucchini (up to 3, sliced)

2 1/2 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up)

1 1/2 cups celery (sliced 1/3-inch thick)

2 tablespoons sugar

3 tablespoons tomato paste

1/3 cup red wine vinegar

2 medium eggplants , whole (cut into 1-inch cubes)

2 garlic cloves (chopped)

You might also like

Eggplant Caponata
No Recipes
Mario Batali Caponata Sub Recipe. Enough Said.
Food Republic
Caponata With Flatbread
Whole Living
Roasted Eggplant Caponata
Dana Treat
Cauliflower Caponata Pasta
Feed Me Phoebe
Grilled Fish With Artichoke Caponata
Food & Wine
Eggplant Caponata Recipe
Food Republic
Eggplant Caponata Crostini
Martha Stewart
Eggplant Caponata Sandwiches With Mozzarella
The Kitchn
Eggplant Caponata
Elana's Pantry