Return to Content

Caponata (via microwave)

Caponata (via microwave)
0 votes, 0.00 avg. rating (0% score)
by
This appetizer is best made a day or two before serving.

Ingredients:

  • 4 tablespoons oil
  • 1 medium eggplant, peeled and diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green pepper, seeded and chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (16 ounces) whole tomatoes, drained and chopped
  • 3 tablespoons chile sauce
  • 2 tablespoons drained capers
  • 1 tablespoon wine vinegar ripe olives for garnish

Instructions:

Place oil and eggplant into a 1-1/2-quart microwave dish, cover, and microwave on high for 8 minutes or until softened, stirring halfway through.

Add onion, garlic, pepper, Italian seasoning, salt, and pepper and stir well.

Re-cover and microwave on high for 4 minutes. Add tomatoes, chile sauce, capers, and vinegar, and stir well.

Re-cover and microwave on high for 15 minutes, stirring every 5 minutes. Cool. Garnish with ripe olives and serve at room temperature with crusty French bread.
Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111