Caponata
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Ingredients
- 2 pounds of eggplant, cubed
- ¾ cup extra-virgin olive oil
- 6 ½ ounces zucchini, cubed
- 1 red capsicum, or red bell pepper, thinly sliced
- 2 onions, finely sliced
- 4 celery sticks, sliced
- 13 ounces can crushed tomatoes
- 3 tablespoons red wine vinegar
- 2 tablespoons coconut sugar
- 2 tablespoons of drained capers
- 24 green olives, pitted
- 2 tablespoons pine nuts, toasted
Instructions
- Put the eggplant in a colander, sprinkle with Celtic Sea Salt and let to drain. Heat 3 tablespoons of the oil in a large frying pan and fry the zucchini and capsicums for 5-6 minutes, or until the zucchini is lightly browned. Transfer to a bowl. Add a little more oil to the pan and gently fry the onion and celery for 6-8 minutes, or until softened, not browned. Transfer to a bowl. Rinse the eggplant and pat dry. Add ¼ cup of the oil to the pan, increase the heat and brown the eggplant in batches. Keep adding more oil to each batch. Drain on paper towels and set aside. Remove any excess oil from the pan and return the vegetables to the pan, except the eggplant. Add ¼ cup of water and the tomatoes. Reduce the heat and simmer for 10 minutes. Add the remaining ingredients and eggplant and mix well. Remove from the heat and cool. Cover and leave for 24 hours in a refrigerator. Add some pepper and more vinegar if needed. Note: Green olives stuffed with red pimentos can be used instead of pitted olives. Storage Time: Caponata will keep, covered, in the refrigerator for up to 5 days.
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