Caponata
Recipe By :
Serving Size : 6
1
eggplant -- (about 3/4 pound)
1/2
yellow bell pepper
1/2
red bell pepper
1
onion
1
large garlic clove
1/4 cup
water
1 tablespoon packed
brown sugar
2 tablespoons fresh lemon
juice
1 teaspoon
salt
1/4 cup
golden raisins
2 tablespoons capers --
drained
2 tablespoons parsley --
(flat-leafed), chopped
Cut eggplant and bell peppers into 1/4-inch dice. Finely chop onion and
mince garlic. In a heavy saucepan simmer all caponata ingredients except
raisins, capers, and parsley, stirring occasionally, until vegetables are
tender and most of liquid is evaporated, about 15 minutes. Stir in raisins
and capers and cool mixture to room temperature. Stir in parsley. (Caponata may be made 2 days ahead and chilled, covered.)
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