Caponata recipe

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An Italian vegetable stew with eggplants, green peppers, celery, tomatoes, olives and nuts.
Preparation time: 10 minutes, Cooking time: 35 minutes, Serves: 2 


2 medium eggplants, cut into 1 inch cubes
1 large green pepper, cut into 1 inch square pieces
6 plum fresh tomatoes, peeled and chopped
5 large sticks of celery, roughly chopped
½ cup large green or black olives, pitted

¼ cup drained capers
1 Tbsp walnuts or pine nuts, chopped
4 Tbsp wine vinegar
2 Tbsp sugar
Salt and black pepper to taste
Vegetable oil


Saute eggplant in 3/4 cup oil for 10 minutes. Drain eggplant on kitchen paper.

Saute the pepper in the same oil for 5 minutes. Remove and set aside.

Add the onions and celery in the same pan. Cover and simmer gently for a few minutes until the celery is tender. Add the tomatoes, cover, and cook for 10 more minutes.

In the meantime, mix the vinegar, sugar, capers, salt, and pepper in a small saucepan.  Simmer for 1 minute and set aside.

Return the eggplant and pepper to pan. Pour in the vinegar mixture, add the nuts and olives. Stir well and cook covered for 10 minutes. Serve with crusty Italian bread and a simple green salad.
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