caponata stew

Name: Caponata Stew
Ingredients: 1 medium eggplant; 2 teaspoon(s) olive oil; 1 medium onion; 3 clove(s) garlic; 8 ounce(s) mushroom pieces; 1 can(s) tomatoes, canned and cut up; 1/2 cup(s) red wine; 2 tablespoon(s) capers; 1 teaspoon(s) oregano, dried

(1 RATING)

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Malinda Coletta

North Providence, RI

Updated on Jan 30, 2011

Delish! This is a 'stew' make with traditional caponata ingredients, it is a very tasty stick to your ribs stew!

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Ingredients

1 medium eggplant
2 teaspoons olive oil
1 medium onion
3 cloves garlic
8 ounces mushroom pieces
1 can tomatoes, canned and cut up
1/2 cup red wine
2 tablespoons capers
1 teaspoon oregano, dried

How To Make caponata stew

Step 1

Place eggplant in colander, and sprinkle generously with salt. Let stand 10 minutes. Rinse under cold water, and pat dry with paper towels.

Step 2

Heat oil in large pot or Dutch oven over medium heat. Add onion,and garlic, and sauté 10 minutes, or until onion is softened and translucent. Add eggplant and mushrooms, and sauté 10 minutes more, or until vegetables are tender.
Step 3

Stir in tomatoes, 1 cup water, wine, capers and oregano. Bring to a boil, cover, reduce heat to low, and simmer 50 to 60 minutes, or until vegetables are tender. Season with salt and pepper.
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