A grandmother's favorite recipe
Most caponata recipes include olives as part of the fat source; however, for this dish I have omitted the olives and use olive oil or avocado oil. The good thing to remember is that caponata tastes better as it ages and can go with virtually any protein source. You can thank my grandmother for this who would serve this as a side during Easter and other special occasions. Instructions: Cut veggies into bite-sized pieces then add to Pyrex microwaveable container. Salt and pepper to taste. Add all the remaining caponata ingredients except for the tomato paste and vinegar. Cover and microwave on high for 15 minutes, turning once to stir mid-point, around 7 minutes. When finished cooking, remove cover from Pyrex and stir in tomato paste and vinegar.(Mixture may also be cooked on stove top). Yields 2 cups of caponata. To make this a meal for two we added chicken and a shared orange.
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