ANTIPASTI AND DIPS - CAPONATA

CAPONATA

                   

2 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 red bell pepper seeded and diced

1 green pepper seeded and diced

1 sweet onion, peeled and chopped

1/2 cup large green olives,pitted and chopped

1/2 cup black Kalamata olives, chopped

1/2 cup raisins ( optional )

1 medium eggplant, diced

     Salt and pepper to taste

1 can diced tomatoes (32 0z.)

1 can crushed tomatoes ( 14 oz. )

1 cup fresh Italian parsley

1 onion, chopped

1 tablespoon Italian seasoning

3 tablespoon capers

If you have tomato sauce ready, use it instead of the cans of diced and crushed tomatoes.

Preheat a big, deep pot over medium heat. Add oil, garlic and crushed pepper.

Add peppers, onion and celery to the pot and increase the heat a little bit and cook for 5 minutes.

Add the diced eggplant and stir .Cook 5 more minutes

Add tomatoes and seasoning  to the pot and stir to combine well. Cook 5 more minutes; add capers

Cover pot, reduce heat to low and simmer 45 to 60 minutes or until peppers and eggplants are soft.

Stir in parsley and remove pan from heat.

This dish can be served cold as appetizer, on bread as sandwich or a different kind of bruschetta, warm as side dish or as pasta sauce.