Recipe by PaulaG
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!
Top Review by katew
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.
- 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
Directions See How It's Made
- 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.