Caponata

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red chili pepper
• 3 tablespoons extra virgin olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium spanish onion, chopped
• 1 medium eggplant, chopped (i didn't peel mine)
• 3 stalks celery (i used the heart with lots of leaves for flavor)
• 1/4 lb olive, green and black olives just make sure they are pitted (i bought cracked garlic olives at the local italian deli)
• 1/4 cup golden raisin
• 3 tablespoons capers
• kosher salt
• 1 (28 ounce) can diced tomatoes
• 1 (13 ounce) can crushed tomatoes
• 1/4 cup chopped fresh parsley
• 1 (3 ounce) bottle pine nuts, also called pignoli toasted in oven until golden brown

Recipe

• 1 in a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
• 2 add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
• 3 add tomatoes and parsley. heat through and cook until all veggies are tender. turn off heat. dump caponata in bread bowl. top with toasted nuts.