Caponata

★★★★★ 1 Review
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By Susan Hendricks
from Pahoa, HI

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!

VIDEO PLAYER
serves 6
prep time 30 Min
cook time 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

How To Make

  • 1
    Roast the eggplant on foil in 350° oven for half hour. Cool to touch and cut into small cubes.
  • 2
    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.
  • 3
    Add the capers, parsley and olives to onion/eggplant mix. Season with oregano, salt and pepper.
  • 4
    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.

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