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Caponata

Martha Rose Shulman
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

2

stalks Celery

1 1/2

lbs Eggplant

3

Garlic cloves, large

1

Onion, medium

2

Red bell peppers

1 lb

Tomatoes, ripe

3

heaped tbsp Capers

3 tbsp

Green olives, pitted

1

Pepper, freshly ground

1

Salt

2 tbsp

Olive oil

3 tbsp

Red or white wine vinegar or sherry vinegar

2 tablespoons plus a pinch of sugar