Ingredients
Units
Scale
- 2 whole eggplant - peeled and diced
- 1 large sweet onion - chopped
- 5 cloves of garlic - chopped
- 3 stalks of celery - chopped
- 4 Italian peppers - chopped
- 2 large vine ripe tomatoes - diced
- 8 oz. can of black olives - drained and chopped
- 1/2 cup fresh Italian parsley - chopped
- 1/2 cup fresh basil - chopped
- 28 oz. can of crushed tomatoes
- 1/2 cup raisins
- 3 tbs. capers
- 2 tbs. vinegar
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 1 tsp. dried oregano
- 1/2 tsp. fennel seeds
- Olive oil
Instructions
- Preheat Oven 350 degrees F.
- Toss all the eggplant, celery, tomatoes, onions, garlic, capers, olives and peppers with olive oil and the seasonings.
- Bake for approximately 30 minutes. Add the crushed tomatoes and gently toss.
- Mix together the raisins, sugar and vinegar; add to the caponata and then continue to bake for at least another hour and half to two hours. Taste to adjust seasonings and make sure the eggplant is soft.
- Remove from oven and let cool.
- Serve warm or cool.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
Nutrition
- Serving Size: 1
