CAPONATA

The Review - - NEWS - RECIPE COUR­TESY OF KIM­BER­TON CSA

In­gre­di­ents

1 cup olive oil

1 1⁄2 pounds egg­plant 2 large bell pep­pers

2 large onions

2 cloves gar­lic 1 (28-ounce) can toma­toes, undrained

1⁄2 cup red wine vine­gar 2 ta­ble­spoons sugar 2 ta­ble­spoons capers 2 ta­ble­spoons tomato paste

1⁄2 cup fresh pars­ley, chopped

1⁄2 cup olives

1⁄2 tea­spoon pep­per 2 tea­spoons dried basil 1⁄2 cup pine nuts, sautéed in olive oil

In­struc­tions

Cut egg­plant into 1-inch cubes. Chop pep­pers. Dice onion and mince gar­lic. Com­bine olive oil, egg­plant, pep­pers, onions, gar­lic and toma­toes. Cook 20 to 30 min­utes. Add re­main­ing in­gre­di­ents, ex­cept pine nuts. Cover and sim­mer 15 min­utes. Add pine nuts. Serve at room tem­per­a­ture.

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