Prep 1 hr
Cook 10 hrs 30 mins
This stuff takes a lot of prep time, but it is fantastic. It is great for a larger crowd. It can also be prepared 4 to 5 days in advance.
- 2 medium eggplants
- 1 large red pepper, cut into 1 inch squares
- 1 large yellow pepper, cut into 1 inch squares
- 2 medium zucchini, peeled and julienned
- 2 medium white onions, quartered and thinly sliced
- 1⁄4 cup capers
- 1⁄2 cup pitted green olives
- 1 (15 ounce) can whole tomatoes, purred
- 1 (15 ounce) can tomato sauce
- 1 tablespoon minced garlic
- 2⁄3 cup olive oil
- 1⁄2 cup white vinegar
- 1 tablespoon sugar
- salt and pepper
- fresh parsley (to garnish)
- flat bread or thinly sliced Italian bread
- Peel eggplant and cut into 1 inch cubes.
- Put in a strainer and sprinkle with salt.
- Place a heavy bowl on top to drain out the moisture.
- Drain for 30 minutes.
- Rinse thoroughly and dry on paper towels.
- In a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil.
- Sprinkle lightly with salt and pepper.
- Mix together.
- Combine vinegar and sugar in a saucepan and heat until sugar dissolves.
- Pour over the vegetables.
- Mix together.
- Bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour.
- Garnish with parsley and serve at room temperature with breads.
This tastes fantastic! It deserves 5 stars but I felt I had to give it four since a few instructions were left out or unclear. I've never eaten or made Caponata so I read some of the other recipes for Caponata and faked it. The recipe does not list an oven temperature. I guessed 250° but it needs to be hotter, more like 300° to achieve a thick, brown sauce as one of the other recipes described. The total cook time listed is 10 1/2 hours, but the roasting time is 2 1/2 hours. Again, I guessed that the missing 8 hours was for refrigerating and allowing the flavors to meld. That seemed to work just fine. I reheated it and served it over rice. It's incredible tasting. What a find!