RCI-EG.003.0601.001

Eggplant Caponata

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over Pasta or chilled as a salad.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

  • olive oil
    1 unit
  • Eggplants or 4 small Eggplants
    small dice
    2 large
  • red pepper
    small dice
    1 large
  • green pepper
    small dice
    1 medium
  • red onions
    small dice
    2 medium
  • garlic
    chopped
    3 tablespoons
  • capers
    divided (2 Tablespoos chopped, 2 Tablespoons whole)
    4 tablespoons
  • anchovy fillets
    minced (optional)
    6 unit
  • balsamic vinaigrette salad dressing
    1 cup
  • brown sugar
    3/4 cup
  • tomato puree
    3/4 cup
  • bunch basil
    chiffonade (means finely chopped)
    1 unit
  • oregano
    chopped
    2 tablespoons
  • salt and pepper
    1 unit
  • red wine vinegar
    1/2 cup
  • pitted green olives (Usually come in a jar stuffed with pimentos)
    1 cup

Method

1
Prepare according to traditional method. (Directions were not provided in the legacy source.)

Cuisines