by khpfhss, on Wednesday, 15 February 2012
H79upA , [url=http://jerbbqootsxi.com/]jerbbqootsxi[/url], [link=http://vrcukhizszoq.com/]vrcukhizszoq[/link], http://ybzhdcweaagt.com/ by Ibrahim, on Saturday, 11 February 2012
Yummmm! I wish I hadn't given away my totamo plant before the move =( This looks great!xoxoJenn L @
Caponata
This is a great appetiser or snack. Serve with pita bread, corn chips or crackers. It is also fantastic the next day in an omelet with spinach. Since you are chopping anyway, might as well double the recipe so you have some leftovers. Be careful though, this tasty dish goes fast and is a real crowd pleaser.
Difficulty Cost
Cost Social Sharing
Category:
Appetizers / Hors d'oeuvre
-
Author:
Ready in: 30 min - Cooking time: 30 min - Waiting time: 20 min
Ready in: 30 min - Cooking time: 30 min - Waiting time: 20 min
Rating
-
-
Ingredients
For 4 people (
)
- 1 dash(es) generous amounts of olive oil
- 1 part(s) large ripe tomatoes, roughly chopped
- 6 part(s) small eggplant, cut into large chunks
- 2 tablespoon(s) optional: slivered almonds, lightly toasted
- 2 part(s) large stalks of celery, diced
- 3 part(s) large zucchini
- 2 part(s) small white onions, peeled and coarsely chopped
- 2 part(s) cloves of garlic, peeled and finely minced
- 1 pinch(es) sea salt and freshly ground black pepper
- 1 part(s) heaping teaspoon dried oregano
- 0.5 cup(s) gerkins or medium dill pickle, diced
- 1 part(s) a small bunch of fresh flat-leaf parsley, leaves picked and stalks finely chopped
- 2 tablespoon(s) salted capers, rinsed, soaked and drained
- 1 part(s) a handful of green olives, stones removed
- 2 teaspoon(s) best-quality herb vinegar
Directions
- Heat 2 large gulps of olive oil in a large pan. Add onion, garlic, celery, green pepper, and saute till just softening.
- Add eggplant, zucchini, and oregano, season with a little salt and toss around so the eggplant is evenly coated by the oil.
- Cook on high heat for about 4 or 5 minutes, occassionaly giving the pan a shake.
- Transfer to large pot. Add gerkins and vinager. When all the vinegar has evaporated, add the tomatoes and capers and simmer for about 25 minutes or until all vegetables are tender.
- Add ½ parsley and stir until wilted.
- Taste before serving and season if needed with salt, pepper and a little more vinegar.
- Drizzle with olive oil and serve sprinkled with the chopped parsley leaves and toasted almonds.
Social Sharing
Your comments on this recipe (2)
by khpfhss, on Wednesday, 15 February 2012H79upA , [url=http://jerbbqootsxi.com/]jerbbqootsxi[/url], [link=http://vrcukhizszoq.com/]vrcukhizszoq[/link], http://ybzhdcweaagt.com/
by Ibrahim, on Saturday, 11 February 2012Yummmm! I wish I hadn't given away my totamo plant before the move =( This looks great!xoxoJenn L @
Popular Recipes
Find Recipes!