Caponata

Name: Caponata
Prep time: 50 min
Yield: 4.0
Ingredients: 0.25 cup Extra Virgin Olive Oil; 1.0 Large Yellow Onion; 2.0 Large Carrots; 1.0 Large Eggplant Stem Removed And Cut Into Cubes; 1.0 cup Raw Zucchini; 3.0 clove Garlic; 0.25 cup Finely Chopped Fresh Basil Leaves Or; 1.0 tablespoon Dried Basil Leaves; 0.25 cup Finely Chopped Fresh Italian Parsley; 14.5 ounce Premium Diced Tomatoes In Puree; 0.5 cup Dry Red Wine; 0.25 cup Capers; 2.0 tablespoon Caper Juice; 0.25 cup Marinated Black Olives; 0.25 cup Red Wine Vinegar; 0.5 teaspoon Crushed Red Pepper Flakes Kosher Salt To Taste

Caponata — a community recipe on Potlikkr.

🍽 Serves 4.0

🍽️

Ingredients

0.25 cup Extra Virgin Olive Oil
1.0 Large Yellow Onion
2.0 Large Carrots
1.0 Large Eggplant Stem Removed And Cut Into Cubes

+ 12 more ingredients — sign up free to see them all.

Method (preview)

1
In a 3-quart saucepan over low heat, cook the onion in oil until it is
2
translucent (about 6 - 8 minutes). Add carrot and eggplant, and steam,

covered, for 6 - 8 minutes. Add zucchini, garlic, and herbs, and simmer

Cook this tonight? 👨‍🍳

Free members get the full recipe, pantry matching, meal plans and price tools.