Caponatina

History: My cousin Jo-Ann has given this recipe for our family cookbook.

Caponatina

Ingredients:

• 1 small can of peeled tomatoes  
• 1 medium size eggplant, peeled and cut into bite-sized pieces 
• 6-8 cubanelle frying peppers, cut into bite-sized pieces 
• 2 stalks of celery, sliced into short lengths  
• 1 small onion, diced  
• approximately 12 black olives, sliced  
• approximately 12 green pimento olives, sliced 
• dash of vinegar 
• dash of oregano 
• dash of garlic power 
• 1 teaspoon of capers (optional…but I love them!!!)

Directions: 
1. Simmer tomatoes with salt (to taste), oregano, garlic power and capers for about ½ hour.

 

2. Fry in cooking oil separately; eggplant, peppers, celery and onion. Drain excess oil. Put vegetables in a bowl and sprinkle with vinegar. Pour tomatoes over mixture. Add more seasonings if necessary.

 

 

 

May be kept in refrigerator covered for up to a week or two.

 

Keeps well in the freezer.

Buon Appetito!

 

 

 

I love this stuff!!!

 

I put it on everything!

 

 

 

Jo-Ann