Autumn Caponata
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 2 medium yellow onions, quartered and sliced
- 3⁄4 cup olive oil
- 1 (14 ounce) can tomato puree
- 1⁄2 cup dry red wine
- 1⁄2 cup sugar
- 2 butternut squash, peeled, seeded and diced
- 3⁄4 cup balsamic vinegar
- 1 head celery, peeled of strings and diced
- 1⁄2 lb pitted green olives, chopped
- 1 - 1 1⁄2 ounce capers
- 1⁄2 cup parsley, chopped
- 1⁄4 - 1⁄2 cup pine nuts
- sea salt
- fresh ground black pepper
directions
- Sauté onion in olive oil. Add tomato puree, wine, sugar. Simmer 30 minutes.
- Add the squash and vinegar to the tomato sauce. Stir well and taste for seasoning.
- Blanch celery in boiling water then drain and dip into ice water. Drain again and add to the mixture.
- Add capers, parsley, olives, and pine nuts for final five minutes.
- Let cool. Better the next day. Serve with additional salt and pepper and a drizzle of very good olive oil.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!