Caponata

Recipe by PaulaG
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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