Caponata

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around the pan)
4		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Crushed red pepper flakes - (to 3/4)
1		Red bell pepper - seeded, diced
1		Cubanelle Italian long green pepper - seeded, diced
1		Sweet onion - peeled, chopped (large)
2		Celery ribs - chopped
1/2 cup	73g / 2.6oz	Large green olives - pitted, chopped
1/2 cup	73g / 2.6oz	Black kalamata olives - pitted, chopped
1		Capers - (3 oz) - drained
1/2 cup	80g / 2.8oz	Golden raisins
1 cup	146g / 5.1oz	Firm eggplant - diced (medium)
		Salt - to taste
1		Diced tomatoes - (32 oz)
1		Crushed tomatoes - (14 oz)
1		Handful flat-leaf parsley - chopped

Recipe Instructions

Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.

Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

This recipe yields about 3 quarts.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B26) - from the TV FOOD NETWORK

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