Caponata Sicilianata

Name: Caponata Sicilianata
Yield: 1/4 cup
Ingredients: 1 pound roma tomatoes, cut into 1/2-inch pieces; 12 ounces eggplant, cut into 1/2-inch pieces; 12 ounces zucchini, cut into 1/2-inch pieces; 1 1/2 cups sliced celery (3 stalks); 3/4 cup finely chopped onion; 1/2 cup snipped fresh Italian (flat-leaf) parsley; 1/4 cup raisins; 1/4 cup tomato paste; 2 tablespoons red wine vinegar; 1 tablespoon packed brown sugar; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 3 tablespoons chopped pitted ripe olives (optional); 2 tablespoons drained capers (optional)

Caponata Sicilianata was pinched from <a href="http://www.bhg.com/recipe/vegetables/caponata-sicilianata/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1 pound roma tomatoes, cut into 1/2-inch pieces

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12 ounces eggplant, cut into 1/2-inch pieces

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12 ounces zucchini, cut into 1/2-inch pieces

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1 1/2 cups sliced celery (3 stalks)

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3/4 cup finely chopped onion

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1/2 cup snipped fresh Italian (flat-leaf) parsley

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1/4 cup raisins

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1/4 cup tomato paste

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2 tablespoons red wine vinegar

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1 tablespoon packed brown sugar

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1 teaspoon salt

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1/4 teaspoon ground black pepper

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3 tablespoons chopped pitted ripe olives (optional)

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2 tablespoons drained capers (optional)

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