Caponata Salad
Ingredients
2 eggplants – peeled and cubed
2 stalks celery – chopped
4 cloves garlic – chopped
5 red bell peppers – roasted and sliced (seeds removed)
1 large onion – sliced
2 tablespoons – capers plus 2 tablespoons caper juice
3 tablespoons olives – your choice (pitted)
¼ cup raisins
½ jalapeño – chopped with seeds
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. dried oregano
4 tablespoons olive oil
¼ cup vinegar plus ½ tsp. salt and 1 tablespoon sugar
Preparation
1
Heat a large frying pan with 2 tablespoons olive oil. Add the cubed eggplant and sauté until slightly golden. Add the onion, celery, jalapeño and garlic and continue to sauté until softened.
2
Add the sliced peppers, raisins, capers, olives and toss.
3
Add the seasonings. Combine the vinegar with the salt and sugar and stir. Add this to the pan and toss.
4
Turn off the heat; drizzle with a little extra olive oil and let cool a bit before serving.
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Added:
Saturday, February 1, 2014 - 11:27am
