Caponata from Loni Kuhn's S.f. Cooking Class

Name: Caponata from Loni Kuhn's S.f. Cooking Class
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 10 kilograms 1⁄2 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up); 4 Tbsps capers (drained (optional); 2 carrots (thinly sliced (optional); 355 milliliters celery (sliced 1/3-inch thick); 2 mediums eggplants, whole (cut into 1-inch cubes); 59 milliliters fresh basil (chopped or 2 Tbsp dried basil); 2 garlic cloves (chopped); 1 teaspoon fresh ground black pepper; 177 milliliters stuffed green olive (sliced); 118 milliliters olive oil; 8 servings olive oil; 2 larges onions (chopped); 118 milliliters fresh Italian parsley (chopped); 118 milliliters pine nuts, lightly browned in; 2 bell peppers (red or green, cut into 1-inch chunks); 79 milliliters red wine vinegar; 2 Tbsps salt (or to taste); 2 Tbsps sugar; 3 Tbsps tomato paste; 2 mediums zucchini (up to 3, sliced)

Caponata from Loni Kuhn's S.f. Cooking Class might be just the side dish you are searching for. One portion of this dish contains approximately 25g of protein, 39g of fat, and a total of 806 calories. This gluten free and vegan recipe serves 8. A mixture of eggplants, basil, bell peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Cut unpeeled eggplant into 1-inch cubes.

Ingredients you will need

Eggplant

Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add eggplant and onions and saute for 5 minutes until lightly golden. (This step can be eliminated to save calories, although the recipe will not be as authentic. If you like, just place raw eggplant and onions in casserole and proceed.

Ingredients you will need

Eggplant

Onion

Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.

Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).

Ingredients you will need

Tomato

Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.Will keep, under refrigeration, for 3 weeks.

Ingredients you will need

Italian Bread