Eggplant Caponata


I found this recipe on the Aish website a few years ago and often make it during Pesach or in the summer. It is easy and nice.

1 eggplant, chopped
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 (4 ounce) can mushrooms, drained
2 cloves garlic, chopped
1/3 cup olive oil
1/2 teaspoon oregano
1-1/2 teaspoons sugar
1 (6 ounce) can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced green olives
3 tablespoons pine nuts (optional)
salt and pepper to taste

Combine all ingredients in large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before serving.
Serves 12-16.

If you have leftovers or just wish to alter the recipe a little, you can add tuna to the pot once it has cooled.


4 thoughts on “Eggplant Caponata

  1. Sounds yummy. You don’t cook the onion or the eggplant first? And you don’t saute anything first? I bet the garlic and olives give it a lot of flavor.

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