Caponata

30 Jan

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My children love anything with vegetables.

This is great in the summer when the garden is producing a lot of everything.

But… there is something special about this in the winter.

This is a combination recipe from my Mom and Saveur magazine.

My Mom used to freeze this and it was delicious.

It’s amazing how many recipes are old peasant meatless meals

3 cubed eggplants

one tablespoon of salt

1/2 cup oil

2 large chopped onions

3 cloves chopped garlic

6 anchovy fillets

One can of diced tomatoes

2 stalks of diced celery

1/2 cup red wine vinegar

3 tablespoons sugar

3 tablespoons tomato paste

One small box raisins or 3 tablespoons

3 tablespoons capers

20 green chopped olives

One large chopped red pepper.

4 tablespoons each chopped basil and parsley

One teaspoon of fresh ground pepper

Pour the salt over the eggplant and drain till the rest of the vegetables are chopped.

Heat a large skillet and add half the oil.

Add the eggplant and cook till soft and brown.

Take out of the pan.

Add the rest of the oil and add the onions , garlic, celery, red pepper and anchovies

Cook till soft and the anchovies are melted.

Add the tomatoes, vinegar, sugar and tomato paste. Cook for about five minutes.

Add everything else and mix well.

This can be served hot or at room temperature.

My kids eat it in a bowl like stew.

I like it with a big slice of italian bread and some cheese.

A glass of red wine or a cold beer is perfect.

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