Caponata

1
Susan Hendricks

By
@KapohoSue

The picture is of my Asian eggplants, which grow like crazy. I'm always looking for ways to use them. This is one of our favorites to spread on some home made bread or toss with pasta.
I promise to post a picture of the finished product next time I make it!

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
30 Min
Cook:
25 Min

Ingredients

2 medium
eggplant
1/2 c
each, pitted kalamata and green olives
1 large
onion, chopped
6
sun-dried tomatoes, (packed in olive oil) minced
1/2 c
tomato paste
1 c
tomato sauce
6
anchovy filets
2 Tbsp
capers
handful of chopped parsley
oregano, salt, pepper

Step-By-Step

1Roast the eggplant on foil in 350° oven for half hour. Cool to touch and cut into small cubes.
2Saute’ onion and garlic. Add eggplant to onions and garlic and cook to blend.
Add sun-dried tomatoes, tomato paste, tomato sauce, and anchovies. Cook to blend.
3Add the capers, parsley and olives to onion/eggplant mix. Season with oregano, salt and pepper.
4This is best if prepared one day in advance. Bring to room temp before serving. Spread on bread or crackers. It’s also a great pasta sauce…toss in some penne.

About Caponata

Course/Dish: Other Appetizers, Spreads
Other Tag: Healthy