Caponata

Recipe by Leanne
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs 30mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
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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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