Ingredients:
4 garlic cloves, minced
1/2 teaspoon crushed red chili peppers
3 tablespoons extra virgin olive oil
1 red bell peppers, chopped
1 green bell peppers, chopped
1 medium Spanish onions, chopped
1 medium eggplants, chopped ( I didn’t peel mine)
3 stalks celery ( I used the heart with lots of leaves for flavor)
1/4 lb olives, green and black olives just make sure they are pitted ( I bought cracked garlic olives at the local Italian deli)
1/4 cup golden raisins
3 tablespoons capers
kosher salt
1 (28 ounce) cans diced tomatoes
1 (13 ounce) cans crushed tomatoes
1/4 cup chopped fresh parsley
1 (3 ounce) bottles pine nuts, also called pignoli toasted in oven until golden brown
Directions:
In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.
Servings: 12
Time preparation: 15 min.
Time total: 30 min.