Esta es una exhibición prevé de cómo se va ver la receta de 'Caponata (Italian Appetizer)' imprimido.

Receta Caponata (Italian Appetizer)
by CookEatShare Cookbook

Caponata (Italian Appetizer)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1/2 c. extra virgin olive oil
  • 2 lbs. young eggplant, peeled and cubed
  • 4 lg. tomatoes, peeled and minced
  • 3 lg. green peppers, minced
  • 3 lg. onions, minced
  • 2 c. pitted green olives, halved
  • 1/2 c. red wine vinegar
  • 1/4 c. water
  • 2 T sugar
  • 2 T capers
  • 1 teaspoon pine nuts, crushed
  • 1/2 teaspoon oregano
  • Salt and pepper to taste

Direcciones

  1. In a large, heavy, frying pan heat extra virgin olive oil. Add in eggplant and cook, stirring constantly for about 10 min. Add in tomatoes, peppers, onions, and olives. Cook 10 min, stirring a little and remove from heat. Put together in bowl, vinegar, water sugar, adding to vegetable mix. Add in capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into storage container, cover and chill minimum 12 hrs before serving. Add in salt and pepper to taste before serving as appetizer.