Ingredients

The following ingredients have 5 Servings
  • 2 whole eggplant – peeled and diced
  • 1 large sweet onion – chopped
  • 5 cloves of garlic – chopped
  • 3 stalks of celery – chopped
  • 4 Italian peppers – chopped
  • 2 large vine ripe tomatoes – diced
  • 8 oz. can of black olives – drained and chopped
  • ½ cup fresh Italian parsley – chopped
  • ½ cup fresh basil – chopped
  • 28 oz. can of crushed tomatoes
  • ½ cup raisins
  • 3 tbs. capers
  • 2 tbs. vinegar
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 tsp. dried oregano
  • ½ tsp. fennel seeds
  • Olive oil

Instruction

  • Preheat Oven 350 degrees F.
  • Toss all the eggplant, celery, tomatoes, onions, garlic, capers, olives and peppers with olive oil and the seasonings.
  • Bake for approximately 30 minutes. Add the crushed tomatoes and gently toss.
  • Mix together the raisins, sugar and vinegar; add to the caponata and then continue to bake for at least another hour and half to two hours. Taste to adjust seasonings and make sure the eggplant is soft.
  • Remove from oven and let cool.
  • Serve warm or cool.