Caponata Siciliana

Serves: 6 to 8

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The green Sicilian olives from PCC delis make this really special.

Ingredients

Preparation

In a saucepan, simmer the potatoes in water to cover until tender. Drain and cool, then peel and dice.

In a large sauté pan on medium-low heat, add 1/3 cup olive oil, onions, capers and olives. Cook for 1 minute; add peppers and eggplant. Cook for 30 minutes, stirring often.

In a small saucepan, heat 1 tablespoon olive oil and tomatoes. Bring to boil, then simmer over low heat for 15 minutes.

Add the potatoes and tomatoes to the saucepan with cooked vegetables, adding the pinch of salt. Turn off heat and let sit for 30 minutes for the flavors to develop. Serve warm or at room temperature with crusty bread.

Recipe by Iole Aguero, PCC Cooks instructor

Source: Sound Consumer November 2007

Learn more about our recipes. View guidelines »

More about: bell peppers, eggplant, olives, tomatoes

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Sicilian Caponata

This is a keeper. Easy to make, attractive, healthy blend of ingredients, absolutely delicious olives. It could have been more flavorful, however, so I rated it 3 of 5 stars. It had no seasonings beyond salt and pepper, and perhaps some hot peppers or something might have made it great.

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