Ingredients
-
1 1/2
-
1/4 - 1/2
-
1
-
3
-
2
-
2 - 3
-
1/2
-
1/2
-
1/3
-
2
-
2
-
2
-
2
-
1
-
1/2
Directions
Caponata, Here we go another Rachel Ray recipe I guess by now I have to admit I like her 30 minute recipes! This is a recipe I served for a party and it was a real hit!! I put it in a hollowed out sour dough bread bowl, served with bread cubes and bruschetta (toasted bread) Don’t let the quantity of ingredients scare you it’s worth the trouble!, This is so good and really pretty easy My only complaint is that it’s a little hard to scoop up on bread cubes, but worth it I’m sure it’s easier to eat with bruschetta, if you’re willing to toast the bread , We absolutely love caponatas and this one was no exception! We particularly loved the added raisins and nuts I did have to tinker a little, though, adding 2 tbs of cider vinegar and some liquid from the caper jar and a sprinkle of sugar just to round up the flavors Wonderful!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Peel the Eggplant and Cut Into 1-Inch Cubes. |
|
3
Done
|
Heat a Large, Heavy Pan Over Medium Heat and Saute the Eggplant, Tomatoes, Onion, Green Pepper and Garlic Until Eggplant Is Tender; Approximately 20 to 30 Minutes. |
|
4
Done
|
Add the Remaining Ingredients, Except For the Pine Nuts and Simmer 15 Minutes. |
|
5
Done
|
Toast Pine Nuts in Oven Until Golden, About 8 Minutes Then Sprinkle Over Caponata Just Before Serving. |
|
6
Done
|
Serve at Room Temperature With Pita Bread Triangles or Sliced Baguette. |
