Caponata
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.
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INGREDIENTS
Nutrition- 2medium eggplants
- 1large red pepper, cut into 1 inch squares
- 1large yellow pepper, cut into 1 inch squares
- 2
- 2medium white onions, quartered and thinly sliced
- 1⁄4cup capers
- 1⁄2cup pitted green olives
- 1
- 1(15 ounce) can tomato sauce
- 1tablespoon minced garlic
- 2⁄3cup olive oil
- 1⁄2cup white vinegar
- 1tablespoon sugar
- salt and pepper
-
- flat bread or thinly sliced Italian bread
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DIRECTIONS
- 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.
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