Rustic Style Caponata (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
6 tablespoons extra-virgin olive oil |
2 pounds eggplant, peeled and cut into 1-inch cubes |
1 1/2 cups onions, chopped |
1 cup fennel, chopped |
1 cup red bell pepper, chopped |
1 teaspoon minced garlic |
2 1/2 cups tomatoes, coarsely chopped |
1/4 cup red wine vinegar |
2 tablespoons sugar |
salt and pepper |
3 tablespoons capers, rinsed |
2 tablespoons green olives, quartered |
1/4 cup pine nuts, toasted |
1/2 cup fresh basil, chopped |
Directions:
1. In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender.
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