<< Back

Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.
Search
What's Happening!?!

Check our calendar for new events and our blog for special announcements to keep up to date on what's happening on the farm! 

Search recipes

SHIPPING

Please note that all our packages are shipped using USPS.  SHIPPING PRICES VARY FOR ORDERS OUTSIDE OF US.  PLEASE CALL FOR MORE INFORMATION.

Our Process

Our tinctures are made using the more traditional slow method in small 1 gallon batches that are shaken often to give you the highest quality product.

Special

 Free Herbal Gift- with any order of $60 or more - not including shipping!

This is for web orders only.

 

You may order anything online except herbs.

Please Call or Email for Availability!!

607-566-2701

Mailing list sign-up