Caponata Di Melanzane Peppers Tomatoes W

Ingredients

6 tbsp olive oil 2 eggplants, small about 1 1/4 lb eg, gplant 1 water with coarse salt 1 garlic clove, chopped 4 sweet peppers 1 onion, large, sliced 1 hot red pepper pod 2 cup tomatoes, peeled & chopped about 3-, 4 regular tomatoe 2 tsp oregano 2 tbsp capers, drained 3 anchovy filets, chopped 1/4 cup olives, green and black chopped	Advertisements

Preparation
 
Some time before cooking, cut the eggplant into cubes; do not peel.
Place the cubes into abundant water with some coarse salt. Leave for
about 30 minutes. Meanwhile, peel and coarsely chop the tomatoes.
Heat a large saucepan over medium heat. Add the oil and heat till
fragrant. Add onion and garlic and saute until translucent. Add
peppers and cook until they start to wilt. Add eggplant cubes and
cook for 15 minutes. Add the tomatoes, season with salt, pepper and
oregano, and cook until peppers and eggplant are tender but not mushy.
Add the capers, olives and anchovies. Remove from heat and let
stand at room temperature for several hours.

 

 
Servings:
5

 

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