Mediteranean Caponata Recipe

Ingredients:

• 1 large eggplant, peeled and chopped
• 1 onion, chopped
• 2 plum tomatoes, peeled and chopped
• 1 tablespoon capers, drained
• 1/2 cup choped celery
• 1/2 cup pimiento-stuffed green olives, chopped
• 1 clove garlic, crushed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 to 8 anchovies, finely choped (optional)
• 1/2 cup toasted pine nuts (See Note, below)

Method:

1. Combine eggplant, onion, tomatoes, capers, celery, olived, garlic, oil, lemon, juice, salt and pepper in a slow cooker.
2. Cover and cook on LOW 5 to 6 hours
3. Stir in anchovies, if using
4. Refrigerate 2 or 3 hours or until cool.
5. Sprinkle with pine nuts

Note: To toast pine nuts, heat in 350F (175C) oven about 10 minutes or until golden brown.

Categories: Beverages