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California Caponata


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California Caponata


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California Caponata


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min


4 s


  • 2 tablespoons olive oil
  • 2 2/3 cups Japanese eggplant, 3/4”dice
  • 1 cup Yellow onions, sliced into strips
  • 2/3 cup Red bell peppers, 3/4” dice
  • 1/3 cup Celery, 3/4” dice
  • 1 cup Tomato, seeded and diced
  • 2/3 cup California Ripe Olives, sliced
  • 1/3 cup Basil, chopped
  • Tablespoons Pine nuts, lightly toasted
  • 1 1/2 Tablespoons Capers, drained
  • 1 Tablespoon09Red wine vinegar
  • dash09Sugar
  • 3/4 teaspoon09Salt
  • dash09Black pepper, ground



1 Heat 1 tablespoon of the olive oil in a large sauté pan over medium high.
2  Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes.
3 Remove eggplant from pan and set aside in a large mixing bowl. Pour remaining oil in pan and heat over medium.
4 Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through.
5 Turn heat to low and stir in tomatoes, California Ripe Olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper.
6 Cook until heated through. Mix in eggplant and serve hot or at room temperature.

Source: California Olive

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