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Recipes
Eggplant Caponata
Eggplant Caponata
Eggplant Caponata
photo credit: Ev Thomas
Recipe from From Melissa Kelly, The Old Chatham Sheepherding Company Inn Old Chatham, NY
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Eggplant
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Ingredients
Olive oil
2
Large
eggplants, small dice
1
large
red pepper, small dice
1
medium
green pepper, small dice
2
medium
red onions, small dice
3
tablespoon
garlic, chopped
4
tablespoon
capers, divided (2 chopped, 2 whole)
6
anchovy
fillets, minced
1
cup
balsamic vinaigrette
3/4
cup
brown sugar
3/4
cup
tomato puree
1
bunch
basil, chiffonade
2
tablespoon
oregano, chopped
salt and pepper to taste
1/2
cup
red vinegar
Instructions
Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up). Brown the eggplant in the oil in small batches. Set aside in a stainless steel bowl.
Heat more oil. Saute peppers until soft. Add to bowl with the eggplant.
Cook onions and garlic until onions are tender. Add brown sugar and vinegar and cook 2 minutes. Add tomato puree and cook until you have a thick, brown sweet-and-sour sauce. Pour sauce over eggplant and peppers and toss to coat. Add capers, anchovies and herbs, and mix well. Adjust seasonings to taste.
Serve warm or at room temperature.
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