16991 Hwy W Clarksville, MO 63336 Google Map 573-560-0871
Banner
banner
<< Back

Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.

Farm Share InformationAugust 15th, 2017

Closed For The Season Due To Spray Drift   New Member SignupReturning Member SignupWhat is Vesterbrook Farm's Co-Op/CSA?Community-Supported Agriculture (CSA) is a mutually beneficial partnership

Photo(s) added: Whole Fruit JamsFebruary 4th, 2017

New photo added:

Photo(s) added: Vegetable Double Share, Fruit Share - Summer SeasonDecember 5th, 2016

New photo added: ,

Search recipes

Join Our Mailing List




Visit Our Photo Gallery

Have a Question?

Contact Us Online or Call 573-560-0871