Caponata With Poblanos and Roasted Garlic

Recipe by Rita1652
READY IN: 1hr
SERVES: 25
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place garlic in foil cut side up, drizzle with oil and wrap in foil.
  • In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
  • Turn oven off and leave garlic in oven.
  • In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
  • Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
  • If garlic wasn`t tender add now squeezing it into the mix of veggies.
  • Stirring occasionally!
  • Jar or place in a sealed container and refrigerate.