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I have so many yummy veggies left from the farm, so I decided to make a great caponata to use them up. I used a Tyler Florence recipe and adapted it to use up what I had in the fridge.
This is delicious warm, cold or room temperature. Sever on toasted bread as an appetizer, mix with pasta or serve with chicken or fish for an easy dinner. This is a very versatile dish…and yummy too!
1/2 cup extra-virgin olive oil
dash of red pepper flakes
1 large eggplant, cubed
1 zucchini cubed
2 ribs of celery cubed
2 tomatoes, halved and seeds squeezed out, chopped
1 red bell pepper, chopped
1 medium red onion, chopped
3 tablespoons capers, drained
1/2 cup pitted kalamata and green olives
2 tablespoons balsamic vinegar
handful of torn fresh basil
salt and pepper
Pour the oil in a large, deep skillet over medium heat. Fry the eggplant in the oil. Add red pepper flakes. Cook until brown, be sure to stir often. Add the tomatoes, red pepper, zucchini, celery and onion cook for about 15 minutes until the veggies are soft. Add the capers, olives, balsamic vinegar, sugar, basil, salt and pepper. Lower the heat and slowly simmer for about 20 to 30 minutes until thickened.