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Caponata 01

Caponata 01 comes together with Pickling Salt, Onion Chopped, Salt, Freshly Ground Pepper, and Red Wine Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 1/3 cup
• 2 tsp
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Place eggplant in a non-reactive bowl.

2. 2

   Sprinkle with salt and stir well.

3. 3

   Let stand for 2 hours.

4. 4

   Drain eggplant in a sieve and rinse twice, draining thoroughly; press out excess moisture.

5. 5

   Place eggplant, tomatoes, red pepper, zucchini, onion, garlic, olives, capers, bay leaf, thyme, salt and pepper in a large roasting pan.

6. 6

   Heat vinegar, sugar and oil in a microwavable container until hot, about 1 minute, stir into vegetables.

7. 7

   Bake in a 350F (180C) oven for about 1-1/2 hours, or until vegetables are softened and liquid has evaporated, stirring every 20 minutes.

8. 8

   Remove pan from oven, discard bay leaf and stir in tomato paste.