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CAPONATA

Contributed By: RITA | See all of RITA's recipes
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Active Time:  1 Hour
Total Time:  16 Hours
DRAINED STUFFED OLIVES AND CAPERS MAY BE ADDED IF DESIRED
RECIPE INGREDIENTS
1 MEDIUM EGG PLANT, WASHED AND CUT INTO 1 1/2 INCH DICE
1 LARGE SWEET RED PEPPER, ROUGH CUT
1 LARGE GREEN PEPPER,  ROUGH CUT
1 LARGE RED ONION, ROUGH CUT
4 MEDIUM TO LARGE CLOVES GARLIC, PEELED
4 P LUM TOMATOES, ROUGH CUT
OLIVE OIL
SALT AND PEPPER
DIRECTIONS
PREHEAT OVEN TO 400 DEGREES


PLACE ALL PERPED VEGETABLE IS A LARGE BOWL AND SPRINKLE WITH JUST ENOUGH OLIVE OIL TO COAT LIGHTLY.


TOSS WITH 2 TEASPOONS SALT AND PEPPER


PLACE VEGETABLES ON GREASED BAKING SHEET WITH 1 INCH SIDES AND BAKE FOR 45 MINUTES OR UNTIL VEGETABLES ARE SOFT. ALLOW TO COOK SLIGHTLY.


PLACE VEGETABLES INTO A FOOD PROCESSOR OR BLENDER AND PROCESS TO A ROUGH PUREE- MIXTURE. COOL AND REFRIGERATE OVERNIGHT. SERVE WITH CHIPS OF CHOICE OR TOASTED


NOV


SERVES 12-14


Date Added: 11/09/2009
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