Caponata

Total Time: 11 hrs 30 mins Preparation Time: 1 hr Cook Time: 10 hrs 30 mins

Ingredients

• Servings: 50
• 2 medium eggplants
• 1 large red pepper, cut into 1 inch squares
• 1 large yellow pepper, cut into 1 inch squares
• 2 medium zucchini, peeled and julienned
• 2 medium onions, quartered and thinly sliced
• 1/4 cup capers
• 1/2 cup pitted green olives
• 1 (15 ounce) can whole tomatoes, purred
• 1 (15 ounce) can tomato sauce
• 1 tablespoon minced garlic
• 2/3 cup olive oil
• 1/2 cup vinegar
• 1 tablespoon sugar
• salt and pepper
• fresh parsley (to garnish)
• flat bread or thinly sliced italian bread

Recipe

• 1 peel eggplant and cut into 1 inch cubes.
• 2 put in a strainer and sprinkle with salt.
• 3 place a heavy bowl on top to drain out the moisture.
• 4 drain for 30 minutes.
• 5 rinse thoroughly and dry on paper towels.
• 6 in a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil.
• 7 sprinkle lightly with salt and pepper.
• 8 mix together.
• 9 combine vinegar and sugar in a saucepan and heat until sugar dissolves.
• 10 pour over the vegetables.
• 11 mix together.
• 12 bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour.
• 13 garnish with parsley and serve at room temperature with breads.