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- 1/4 cup(s) olive oil
- 1 celery stalk, chopped
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 3 tablespoon(s) raisins
- 1/2 teaspoon(s) dried oregano
- 1/4 cup(s) red wine vinegar
- 4 teaspoon(s) sugar
- 1/2 teaspoon(s) salt, plus more to taste
- 1/2 teaspoon(s) freshly ground black pepper, plus more to taste
- 1. In a large heavy skillet, heat the oil over medium heat.
- 2. Add the celery and sauté until crisp-tender, about 2 minutes.
- 3. Add the eggplant and sauté until beginning to soften, about 2 minutes.
- 4. Add the onion and sauté until translucent, about 3 minutes.
- 5. Add the red pepper and cook until crisp-tender, about 5 minutes.
- 6. Add the diced tomatoes with their juices, raisins and oregano.
- 7. Simmer over medium-low heat until the favors blend and the mixture thickens,
- stirring often, about 20 minutes.
- 8. Stir in the vinegar, sugar and 1/2 teaspoon each of salt and pepper.
- 9. Season with more salt and pepper to taste.
This recipe is a personal recipe added by JudyFerraro and has not been tested or endorsed by MyRecipes.
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EVERYDAY CAPONATA Recipe at a Glance
- COURSE: Side Dishes/Vegetables