Capponata

Capponata
 
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This recipe was uploaded
by dtoneatti

 
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Ingredients

Ingredients
Method
 
  • 2-3 baby eggplants
  • 2 medium zucchini
  • 1 red pepper
  • 1 yellow pepper
  • 2 medium potatoes
  • 1 large tomatoe
  • 3 cloves of garlic
  • sprig of fresh oregano (or 1 tsp. dried)
  • 1 tsp. hot pepper flakes (optional)
  • 1/4 to 1/2 cup extra virgin olive oil
  • salt and pepper to taste
Pre-heat oven to 375 degrees F.

Cut all vegetables into cubes. Combine all vegetables and spices into an 11 x 14 in. glass baking dish. Add the oil. It may seem like a lot but the amount of vegetables warrants it. Bake for about one hour, stirring occasionally.

Serves about 6 people.

Capponata

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This recipe was uploaded by dtoneatti

 
 
Capponata is a southern Italian dish and part of the Mediterranean diet. It's similar to rattatouille but baked instead of cooked on top of a stove. I find it much more favourful and the vegetable retain their shape. It can be used as a side with meat or fish or eaten alone with crusty Italian bread. I hope you enjoy it!

Method


Pre-heat oven to 375 degrees F.

Cut all vegetables into cubes. Combine all vegetables and spices into an 11 x 14 in. glass baking dish. Add the oil. It may seem like a lot but the amount of vegetables warrants it. Bake for about one hour, stirring occasionally.

Serves about 6 people.
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