Caponata Recipe

Name: Caponata Recipe
Total time: 65 min
Yield: 6
Ingredients: 3/4 tsp to crushed red pepper flake; 1 large eggplant; kosher salt; extra virgin olive oil; 1 yellow onion; 1 red bell pepper; 2 small celery stalk; black pepper; 1 c crushed tomato; 2 Tbsp caper; 2 tsp honey; 1 bay leaf; 2 Tbsp chopped fresh parsley; 2 Tbsp chopped fresh mint; 1/4 c pitted green olive; 1/4 c raisin; 1/4 c red wine vinegar; 1/4 c dry white wine

1 hr(s) 5 mins

Total time

6

Serving

18

Ingredients

Enable cook mode

Ingredients

³⁄₄

tspto crushed red pepper flake

large eggplant

kosher salt

extra virgin olive oil

yellow onion

red bell pepper

small celery stalk

black pepper

ccrushed tomato

Tbspcaper

tsphoney

bay leaf

Tbspchopped fresh parsley

Tbspchopped fresh mint

¹⁄₄

cpitted green olive

¹⁄₄

craisin

¹⁄₄

cred wine vinegar

¹⁄₄

cdry white wine

Directions

Step 1

Heat the oven to 400 degrees F.

Step 2

Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).

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