Caponata Recipe

Caponata  Recipe - 8 servings


1 large eggplant (about 2 pounds)

8-ounce can tomato sauce

3 garlic cloves, minced

1 green pepper, seeded and chopped

1-2 teaspoons cumin

1/4 teaspoon cayenne

3/4 teaspoon salt

1 teaspoon sugar

1/4 cup red wine vinegar


Dice unpeeled eggplant; place in a 4-quart saucepan. Add remaining ingredients. Cover and cook over medium heat for 20 minutes, stirring frequently. Uncover and cook 30 minutes more, or until thick.

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