Eggplant (Aubergine) Caponata Recipe - Food.com

Name: Eggplant (Aubergine) Caponata Recipe - Food.com
Ingredients: olive oil; 2 large eggplants or 4 small eggplants, small dice; 1 large red pepper, small dice; 1 medium green pepper, small dice; 2 medium red onions, small dice; 3 tablespoons garlic, chopped; 4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole); 6 anchovy fillets, minced (optional); 1 cup balsamic vinaigrette; 3/4 cup brown sugar; 3/4 cup tomato puree; 1 bunch basil, chiffonade (means finely chopped); 2 tablespoons oregano, chopped; salt and pepper; 1/2 cup red wine vinegar; 1 cup pitted green olives (usually come in a jar stuffed with pimentos)

"Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad...."

INGREDIENTS

•

olive oil

•

2 large eggplants or 4 small eggplants, small dice

•

1 large red pepper, small dice

•

1 medium green pepper, small dice

•

2 medium red onions, small dice

•

3 tablespoons garlic, chopped

•

4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)

•

6 anchovy fillets, minced (optional)

•

1 cup balsamic vinaigrette

•

3/4 cup brown sugar

•

3/4 cup tomato puree

•

1 bunch basil, chiffonade (means finely chopped)

•

2 tablespoons oregano, chopped

•

salt and pepper

•

1/2 cup red wine vinegar

•

1 cup pitted green olives (usually come in a jar stuffed with pimentos)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes