Jewish Caponata
| Yield: | 1 Servings |
| Categories: | Italian, Appetizers, Vegetables |
| 3 | lb | Eggplant |
| 1 | tb | -salt |
| 1/4 | ts | -pepper |
| 3/4 | c | Olive oil |
| 2 | Celery stalks;diced | |
| 1 | Onion;large, diced | |
| 3 | Peppers, green,red & yellow cored & diced | |
| 1 | Garlic clove-sliced | |
| 1 | Carrot;large, peeled & diced | |
| 2 | ts | Flour |
| 2 | lb | Tomatoes; ripe, peeled* and cut up |
| 1 | c | Green olives; pitted, coarsely chopped |
| 2 | tb | Wine vinegar |
| 1 | ts | Sugar |
| 3 | Basil leaves;fresh ;-OR | |
| 1 | ts | -dried Basil |
| 1 | tb | Parsley, Italian;fresh chopped |
| 2 | tb | Capers; drained |
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