Caponata

Caponata
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Veggies
Caponata is one of those great base dishes that can be stretched over several meals, making it a perfect dorm room dinner for poor college students. It holds up in the fridge well so one week it can be served up as Caponata and Herb Polenta and show up the next as Caponata Pasta Bake. It also makes a great topping for bruschetta or hoagie with provolone melted down over the top. Yum-O!
ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil (EVOO)
4 cloves garlic, chopped
1/2-3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped
1/2 cup black kalamata olives, pitted and chopped
1 3-ounce jar capers, drained
1/2 cup golden raisins (a couple of handfuls)
1 medium firm eggplant, diced
Salt
1 32-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
1/4 cup flat-leaf parsley, chopped (a handful)
preparation

Place cutting board near the stovetop. Preheat a deep pot over medium heat. Add oil, garlic and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are all in, increase heat a bit.

Stir in olives, capers and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, both diced and crushed, and stir well to combine. Cover pot and cook caponata 15-20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.


Yields 4 servings
Snagged this one from Rachael Ray

 

i love bruschetta so i may have a stab at this ...thanks

 

Hope you like it!