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Caponota
Category: Vegetarian Main Dishes   Rating: 3
Backpack: No Effort: average Serves: 5-6 Prep time: 1-30m
 
Ingredients:
  • 1/4 c. of olive oil (more or less).
  • 1 medium eggplant cut in 1" cubes unpeeled.
  • 1 large coarsely chopped yellow onion.
  • 1 c. chopped celery
  • 1 & 1/2 cups crushed tomatoes
  • 1/2 c. of pitted olives cut in halves.
  • 6 Anchovy fillets minced
  • 4 Tbs. capers
  • 4 Tbs. red wine vinegar
  • 2 Tbs. sugar
  • 1/2 Tsp. salt and pepper
  • 2 Tbs. minced parsley
 
How to Prepare:
Heating some of the oil in a large, heavy saucepan over moderately high heat, add eggplant and saute, stirring now and then, 10 minutes until golden and nearly translucent, Note: if anything, under cook eggplant otherwise it can get mushy.

Add remaining oil, onion, celery and stir fry 5-8 minutes until pale golden.

Add remaining ingredients, cover and simmer 1.15 - 1.30 hours until quite thick, stirring now and then. Cool and correct seasoning to taste.
 
Sent by: Kenarcher Date: 2001-03-11
Print the Recipe Email Recipe
Comments:
Sender: Chad Bugle Date: 2007-06-17
Anchovies are not vegetarian.
 



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