I promise to post a picture of the finished product next time I make it!
★★★★★ 1 vote5
1/2 ceach, pitted kalamata and green olives
1 largeonion, chopped
6sun-dried tomatoes, (packed in olive oil) minced
1/2 ctomato paste
1 ctomato sauce
·handful of chopped parsley
·oregano, salt, pepper
How to Make Caponata
- Roast the eggplant on foil in 350° oven for half hour. Cool to touch and cut into small cubes.
- Saute’ 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.
- Add the capers, parsley and olives to onion/eggplant mix. Season with oregano, salt and pepper.
- This 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.