Eggplant Caponata

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Eggplant Caponata

 

Preparation Time: 20 minutes

Total Time: 4 hours 20 minutes

Servings: 24

 

Ingredients

3 cups chopped eggplant

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small yellow onion, chopped

3 cloves garlic, minced

3 tablespoons olive oil, divided

1 1/2 cups chopped zucchini

1 1/2 cups chopped summer squash

1/2 cup oil-packed sun-dried tomatoes, drained, sliced

1/4 cup balsamic vinegar

Salt (optional)

Pepper (optional)

1/4 cup pinenuts, toasted*

1/4 cup slivered fresh basil

 

 

Directions

In large skillet cook eggplant, red pepper,

green pepper, onion and garlic in 2 tablespoons

of oil for 2 to 3 minutes or until onion is

tender. Add zucchini, summer squash and remaining

oil. Cook and stir about 5 minutes or until eggplant starts to brown.

 

Stir in tomatoes and vinegar. Cook and stir

for 4 to 6 minutes more or until liquid

evaporates and eggplant is very tender. Season

with salt and pepper, if desired. Refrigerate at

least 4 hours. Sprinkle with pinenuts and basil.

Serve with crackers or bread.

 

*NOTE: To toast pinenuts, spread evenly on baking

sheet. Bake at 350°F for 5 to 10 minutes or until

light golden brown, stirring once or twice.