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

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
209
FAT
47%
CHOL
0%
SOD
90%

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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)

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