Caponata Sicilianata


1-In a 3 1/2-or 4-quart moderate cooker, consolidate tomatoes, eggplant, zucchini, celery, onion, parsley, raisins, tomato glue, vinegar, darker sugar, salt, and pepper.

2-Cover and cook on low-warm setting for 5 1/2 hours or on high-warm setting for 3 1/2 hours. In the event that coveted, mix in olives as well as tricks. Serve warm, frosty, or at room temperature. Makes 6 containers.


  • 1pound roma tomatoes, cut into 1/2-inch pieces
  • 12ounces eggplant, cut into 1/2-inch pieces
  • 12ounces zucchini, cut into 1/2-inch pieces
  • 1 1/2cups sliced celery (3 stalks)
  • 3/4cup finely chopped onion
  • 1/2cup snipped fresh Italian (flat-leaf) parsley
  • 1/4cup raisins
  • 1/4cup tomato paste
  • 2tablespoons red wine vinegar
  • 1tablespoon packed brown sugar
  • 1teaspoon salt
  • 1/4teaspoon ground black pepper
  • 3tablespoons chopped pitted ripe olives (optional)
  • 2tablespoons drained capers (optional)
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