Recipes

Caponata

Evan Hennessey

Chef/Co-Owner

Stages at One Washington

Dover
N.H.
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Yield: 
8 servings
Ingredients: 
2
tbs
Olive Oil
1
each
Eggplant, Large, Peeled, Brunoise
3
each
Red Bell Peppers, Roasted, Peeled, Brunoise
1/3
c
Red Onion, Brunoise
1/3
c
Celery, Brunoise
2
tbs
Garlic, Finely Chopped
1/3
c
Tomimaru Tomatoes, Peeled, Seeded and Diced
1
tbs
Castelvetrano Olives, Finely Chopped
As needed
Salt
1
In a saucepan, heat olive oil over medium heat until it begins to shimmer. Add eggplant and sauté until tender and browned. Add pepper and cook, stirring until softened. Add onion and celery and sauté until tender and translucent. Add garlic and sauté until softened and aromatic. Add tomatoes, olives and salt and bring to a simmer, stirring constantly. Simmer until most of juices have evaporated and mixture is thick. Remove from heat and let cool to room temperature. Reserve refrigerated until needed.
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