Caponata - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Caponata

Prep Time: 1 Hour
Yields: 6-8 Servings

Comment:
This recipe was given to me by the world-famous Italian restaurateur, John Arena. John created this recipe and uses it as a salad, antipasti or even as a base for fried eggs. I'm sure in any presentation, the flavors are fantastic.

Ingredients:

1/2 cup extra virgin olive oil
1/3 cup corn oil
8 cloves garlic, peeled
1 white onion, thinly sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1/4 cup diced jalapeƱo pepper
2 cups sliced yellow squash, skin-on
2 cups sliced zucchini, skin-on
2 cups diced eggplant, skin-on
2 cups peeled and diced tomatoes
1/4 cup chopped basil
salt and black pepper to taste
granulated garlic to taste

Method:
In a large saute pan, heat oils over medium-high heat. Add garlic cloves, onion and bell peppers and cook 2-3 minutes, stirring occasionally. Add jalapeno, squash, zucchini and eggplant and cook for approximately 15 minutes or until all ingredients are al dente, stirring occasionally. Add tomatoes and basil and continue to cook an additional 5-7 minutes. Season to taste with salt, pepper and granulated garlic. This dish can be refrigerated and served cold as a salad or served warm as a vegetable or side dish.

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