Caponata

Ingredients:
1 teaspoon olive oil
1 eggplant, peeled and cut into 1" cubes
1 cup chopped fresh tomatoes or canned crushed tomatoes, drained
1 sweet red pepper, coarsely shopped
1 green pepper, coarsely shopped
1 onion, coarsely shopped
3 cloves garlic, minced
15 imported black olives, pitted and chopped
1/4 cup drained capers
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh marjoram
1 tablespoon red wine vinegar

Instructions:
In a large no-stick frying pan over medium-high heat, warm the oil and sauté the eggplant for 2 minutes. Add the tomatoes, red peppers, green peppers, onions and garlic. Reduce the heat and simmer for 10 minutes, stirring occasionally. Add the olives, capers, parsley, marjoram and vinegar. Turn the caponata into a large bowl; cover and let sit for 2 hours before serving, or refrigerate overnight.

Nutrition Facts:
Amount Per Serving: Calories 115
Fat 4.2 g, Cholesterol none,
Sodium 207 mg,

Quantity:
Makes 4 Servings

< Prev		Next >

Search Green Body

Login Here

Hot Topics

Poll of the Week