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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe comes from Simply Classic which is by The Junior League of Seattle. I am posting it in response to a request by Chef #348329. They are many versions of this delicious appetizer with slight variations in each. After reading the recipes, I adjusted the amount of oil. The recipes calls for 1/2 cup; however, if using a well seasoned pan, I believe that you could get away with less. Enjoy! Ingredients:
1 1/2 lbs eggplants |
1/4-1/2 cup olive oil |
1 (28 ounce) can tomatoes, undrained |
3 cups onions, sliced |
2 cups green bell peppers, chopped |
2 -3 medium garlic cloves, minced |
1/2 cup fresh parsley, chopped |
1/2 cup black olives, halved |
1/3 cup red wine vinegar |
2 tablespoons sugar |
2 tablespoons capers, drained |
2 tablespoons tomato paste |
2 teaspoons dried basil |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/3 cup pine nuts |
Directions:
1. Preheat oven to 350 degrees.
2. Peel the eggplant and cut into 1-inch cubes.
3. Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
4. Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
5. Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
6. Serve at room temperature with pita bread triangles or sliced baguette.
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