@patchoulideb: Sicilian Caponata Recipe Ingredients: - 20 tablespoons extra virgin olive oil (5 for each vegetable) - 1 1/2 pounds unpeeled eggplant, diced into 1/2-inch pieces - 1 large onion, diced - 1 small green bell pepper, cut into 1/2-inch pieces - 1 small red bell pepper, cut into 1/2-inch pieces - 2 medium Yukon gold potatoes, diced - 1/2 cup Gaeta black olives (or kalamata) - 3 celery stalks, chopped into 1/2-inch pieces - 14 1/2 ounces canned tomato sauce - 1/3 cup red wine vinegar (or white) - 2 tablespoons capers, rinsed and drained - 2 tablespoons sugar - 1/2 cup fresh basil, chopped (or parsley) - Salt (to taste) - Black pepper (to taste) - Crusty bread, as desired Instructions: 1. Place diced eggplant in a colander over a bowl, sprinkle with salt, and let sit for 20-30 minutes to remove bitterness. Rinse, transfer to a towel, and pat dry . 2. In a large skillet over medium-high heat, add olive oil and cook potatoes until golden, stirring occasionally. Transfer to a bowl lined with paper towel and set aside. Discard oil and clean pan . 3. Add more olive oil to the skillet and fry the bell peppers until soft and lightly browned. Transfer to the bowl with potatoes, discard oil, and clean pan . 4. In the skillet, add more olive oil and fry eggplant, adding more oil if needed. When soft, transfer eggplant to the bowl with other vegetables, discard oil, and clean pan . 5. Add olive oil, onions, and celery to the skillet. Cook, stirring continuously, for about 10 minutes to caramelize . 6. Lower heat to medium, add tomato sauce, and cook for 10 more minutes, stirring occasionally . 7. Stir in olives, vinegar, capers, sugar, and all veggies. Add salt and pepper to taste, and cook over medium heat for a few minutes while mixing gently . 8. Turn off heat, add chopped basil, and let caponata cool to room temperature . 9. Serve in a large bowl with crusty bread of your choice . #eggplant #tomato #recipes #4u

Deborah de Nourie

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Region: US

Monday 19 October 2026 01:23:26 GMT