 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
The colors and flavors are fantastic. Good served with a grilled meat, some crusty bread and your favorite wine. Caponata is perfect for jarring or canning by following simple directions found in most cookbooks. Read more . You may wish to refrigerate and eat cold or serve warm as a vegetable or side dish. This can also be topped with some pine nuts for added texture. Ingredients:
• 1/2 cup extra virgin olive oil |
• 1/3 cup corn oil |
8 whole cloves garlic |
1 medium white onion, thinly sliced |
1/2 yellow bell pepper, sliced |
1/2 red bell pepper, sliced |
1/4 cup jalapeno pepper, diced |
2 cups yellow squash skin-on, sliced |
2 cups zucchini skin-on, sliced |
2 cups eggplant skin-on, diced |
2 cups tomatoes, peeled and diced |
1/4 cup basil leaves |
salt and pepper to taste |
Directions:
1. In a large sauté pan, heat oils over medium-high heat. Add 8 whole cloves garlic, 1 medium onion and 1/2 each yellow and red bell peppers and cook 2-3 minutes, stirring occasionally. Add 1/4 cup jalapeno peppers, 2 cups squash, 2 cups zucchini and 2 cups eggplant and cook until all ingredients are al dente, stirring occasionally for approximately 15 minutes. Add 2 cups tomato and 1/4 cup basil and continue to cook an additional 5-7 minutes. Season to taste using salt and pepper.
|
|