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  • 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
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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

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Ingredients

Adjust Servings:
1 1/2 lbs eggplants
1/4 - 1/2 cup olive oil
1 (28 ounce) can tomatoes, undrained
3 cups onions, sliced
2 cups green bell peppers, chopped
2 - 3 medium garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 cup black olives, halved
1/3 cup red wine vinegar
2 tablespoons sugar
2 tablespoons capers, drained
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper

Nutritional information

158.5
Calories
86 g
Calories From Fat
9.7 g
Total Fat
1.2 g
Saturated Fat
0 mg
Cholesterol
369.2 mg
Sodium
17.6 g
Carbs
5.4 g
Dietary Fiber
9.6 g
Sugars
3.2 g
Protein
262g
Serving Size

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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

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    Cuisine:

    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!

    • 80 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Chloe Perez

    Chloe Perez

    Taco truck maven serving up flavorful and authentic Mexican street food.

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