Caponata (Parve)
"Caponata, a southern Italian stew consisting primarily of eggplant and bell peppers, makes a wonderful kosher parve appetizer. Serve this versatile vegetable concoction at room temperature with toasted bread or crackers, on a bed of lettuce, or in a scooped out tomato. Given caponata is a medley of vegetables, there is lots of room to customize the dish according to your personal taste...."
INGREDIENTS
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1/4 cup olive oil
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1 large eggplant, peeled and cut into 1/2-inch cubes
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1 large onion, chopped
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1 bell pepper, chopped into cubes
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1 large zucchini, cubed
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4 garlic cloves, minced
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4 plum tomatoes, peeled and cubed
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1/2 cup green olives, pitted and chopped (optional)
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1/4 cup capers, drained (optional)
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3 tablespoons pine nuts, lightly toasted (optional)
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2 tablespoons red wine vinegar
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oregano, sugar, salt and freshly ground pepper according to taste
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fresh parsley, chopped (optional)
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