Vegetarian Entrees

 

 

Caponata 

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Description:
This is an excellent fall recipe as it uses up lots of the fall harvest veggies. Caponata (Sicilian: capunata) is a Sicilian aubergine dish, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce.[1] Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.

Ingredients:
* 4 zucchini
* 4 small eggplants
* 6 tbsp salt (90 grams)
* 2 tomatoes
* 4 peppers
* 4 white onions
* 2 tbsp olive oil (30 milliliters)
* 1/2 cup wine vinegar
* 1 tsp sugar (5 grams)
* 1 spoon capers (20 grams)
* 2 bay leaves
* 1 cup pitted green olives
* 1/2 cup extra virgin olive oil
* Salt
* Pepper


Directions:
Preparation time is 180 minutes. Preheat oven to 375 degrees Fahrenheit.

Cut eggplant into piece, sprinkle with salt and let it stand with a heavy weight on it for 30 minutes.

Chop up the tomatoes, heat oil in the saucepan then add the tomatoes and cook for 15 minutes.

Cut peppers and zucchini into pieces. Slice the onions thin.

Pat eggplant dry.

Heat vinegar in saucepan over a low flame, dissolve sugar in vinegar and mix together all ingredients and place in an oiled roasting pan and bake in the oven at 350 degrees for 1 1/2 to 2 hours turning every 30 minutes.


Servings: 4


Special Diet: Gluten Free, Vegetarian, High Iron, High Fibre, Low Calorie


Category: Vegetarian Entrees

Submitted By: OK In Health E-Magazine



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