Prep 15 mins
Cook 45 mins
This recipe comes from Simply Classic which is by The Junior League of Seattle. I am posting it in response to a request by Chef #348329. They are many versions of this delicious appetizer with slight variations in each. After reading the recipes, I adjusted the amount of oil. The recipes calls for 1/2 cup; however, if using a well seasoned pan, I believe that you could get away with less. Enjoy!
- 1 1⁄2 lbs eggplants
- 1⁄4-1⁄2 cup olive oil
- 1 (28 ounce) can tomatoes, undrained
- 3 cups onions, sliced
- 2 cups green bell peppers, chopped
- 2 -3 medium garlic cloves, minced
- 1⁄2 cup fresh parsley, chopped
- 1⁄2 cup black olives, halved
- 1⁄3 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers, drained
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄3 cup pine nuts
- Preheat oven to 350 degrees.
- Peel the eggplant and cut into 1-inch cubes.
- Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
- Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
- Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
- Serve at room temperature with pita bread triangles or sliced baguette.
I decided to make this as a pasta sauce so diced everything very finely and used red peppers, not green and halved the amount of eggplant. I served it over ravioli. It is really tasty and versatile, could even go on a pizza base. Regarding the oil, I used very little.
Paula, this was so far over the limit for taste for some folks who need to watch their fat intake! It was fabulous. When you cook all these vegies at once, there is little need for much oil; I used only a tablespoon or so, and you really could do without the oil all together, but I am just comforted knowing there is some oil! The red wine vinegar and sugar is a combination that can never go wrong for me, I had two big green olives from martini fame that I chopped up just because, and I chopped the lonely jalapeno in the fridge. I see what you mean about this recipe having many variations, but I will keep this oneas a guide! I served it on toasted baguette slices. Such a great combination of flavors! We will have this often on our Friday Neighbor Nights, but many other occasions as well! I would give more stars if I could! (We're having it again tonight on pasta!)