*  Exported from  MasterCook  *
 
                                  Caponata
 
 Recipe By     : Copyright © 1995 by Heidi Rabel
 Serving Size  : 4    Preparation Time :0:50
 Categories    : Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           extra virgin olive oil
    1      large         yellow onion -- peeled and diced
    2      large         carrots -- peeled and diced
    1      large         eggplant
                         stem removed and cut into 3/4 cubes
    1      cup           raw zucchini -- diced
    3      cloves        garlic -- chopped
      1/4  cup           finely chopped fresh basil leaves
                         or
    1      tablespoon    dried basil leaves
      1/4  cup           finely chopped fresh Italian parsley
   14 1/2  ounces        premium diced tomatoes in puree
      1/2  cup           dry red wine
      1/4  cup           capers
    2      tablespoons   caper juice
      1/4  cup           Marinated Black Olives -- see recipe
      1/4  cup           red wine vinegar
      1/2  tsp.          crushed red pepper flakes
                         kosher salt -- to taste
 
 In a 3-quart saucepan over low heat, cook the onion in oil until it is
 translucent (about 6 - 8 minutes). Add carrot and eggplant, and steam,
 covered, for 6 - 8 minutes. Add zucchini, garlic, and herbs, and simmer
 uncovered for 10 more minutes, tossing to blend flavors. Add tomatoes and
 wine, and simmer until all the vegetables are completely cooked (10 - 15
 minutes). Add the other ingredients, mixing thoroughly, and simmer for 15 - 20
 more minutes to blend flavors and thicken the stew. Transfer to a non-reactive
 bowl, cover loosely with plastic wrap or a damp towel, and let it cool to room
 temperature. 
 
 Taste and correct seasoning if necessary. It should be flavorful, slightly
 tart, and have just a tiny bite from the red pepper. Refrigerate, tightly
 covered, until ready to serve. It will last a week refrigerated if there is
 very little air between the sauce and its lid.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Caponata, the Italian version of French ratatouille, is a thick,
 flavorful vegetable relish or stew that is used as a spread for bread. I keep
 it in my refrigerator throughout the summer, and use it as an hors d'oeuvre
 spread, a sandwich filling, or a relish with cold chicken or fish. Yield: 1
 quart.
 
 Posted to Fabfood 1/99