Name: California Caponata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 2/3 cups Japanese eggplant (3/4”dice); 1 cup Yellow onions (sliced into strips); 2/3 cup Red bell peppers (3/4” dice); 1/3 cup Celery (3/4” dice); 1 cup Tomato (seeded and diced); 2/3 cup California Ripe Olives (sliced); 1/3 cup Basil (chopped); Tablespoons Pine nuts (lightly toasted); 1 1/2 Tablespoons Capers (drained); 1 Tablespoon09Red wine vinegar; dash09Sugar; 3/4 teaspoon09Salt; dash09Black pepper (ground)

California Caponata

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

2 tablespoons olive oil
2 2/3 cups Japanese eggplant 3/4”dice
1 cup Yellow onions sliced into strips
2/3 cup Red bell peppers 3/4” dice
1/3 cup Celery 3/4” dice
1 cup Tomato seeded and diced
2/3 cup California Ripe Olives sliced
1/3 cup Basil chopped
Tablespoons Pine nuts lightly toasted
1 1/2 Tablespoons Capers drained
1 Tablespoon09Red wine vinegar
dash09Sugar
3/4 teaspoon09Salt
dash09Black pepper ground

Instructions

Preparation

1 Heat 1 tablespoon of the olive oil in a large sauté pan over medium high.2 Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes.3 Remove eggplant from pan and set aside in a large mixing bowl. Pour remaining oil in pan and heat over medium.4 Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through.5 Turn heat to low and stir in tomatoes, California Ripe Olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper.6 Cook until heated through. Mix in eggplant and serve hot or at room temperature.
Source: California Olive