*  Exported from  MasterCook  *

                                 Caponata

Recipe By     : Copyright © 1995 by Heidi Rabel
Serving Size  : 4    Preparation Time :0:50
Categories    : Vegetable

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           extra virgin olive oil
   1      large         yellow onion -- peeled and diced
   2      large         carrots -- peeled and diced
   1      large         eggplant
                        stem removed and cut into 3/4" cubes
   1      cup           raw zucchini -- diced
   3      cloves        garlic -- chopped
     1/4  cup           finely chopped fresh basil leaves
                        or
   1      tablespoon    dried basil leaves
     1/4  cup           finely chopped fresh Italian parsley
  14 1/2  ounces        premium diced tomatoes in puree
     1/2  cup           dry red wine
     1/4  cup           capers
   2      tablespoons   caper juice
     1/4  cup           Marinated Black Olives -- see recipe
     1/4  cup           red wine vinegar
     1/2  tsp.          crushed red pepper flakes
                        kosher salt -- to taste

In a 3-quart saucepan over low heat, cook the onion in oil until it is
translucent (about 6 - 8 minutes). Add carrot and eggplant, and steam,
covered, for 6 - 8 minutes. Add zucchini, garlic, and herbs, and simmer
uncovered for 10 more minutes, tossing to blend flavors. Add tomatoes and
wine, and simmer until all the vegetables are completely cooked (10 - 15
minutes). Add the other ingredients, mixing thoroughly, and simmer for 15 - 20
more minutes to blend flavors and thicken the stew. Transfer to a non-reactive
bowl, cover loosely with plastic wrap or a damp towel, and let it cool to room
temperature. 

Taste and correct seasoning if necessary. It should be flavorful, slightly
tart, and have just a tiny bite from the red pepper. Refrigerate, tightly
covered, until ready to serve. It will last a week refrigerated if there is
very little air between the sauce and its lid.

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NOTES : Caponata, the Italian version of French ratatouille, is a thick,
flavorful vegetable relish or stew that is used as a spread for bread. I keep
it in my refrigerator throughout the summer, and use it as an hors d'oeuvre
spread, a sandwich filling, or a relish with cold chicken or fish. Yield: 1
quart.

Posted to Fabfood 1/99