Enjoy the Flavors of a Late Summer Harvest

Farmers Markets and home gardens are bursting with late summer harvests of tomatoes, zucchini and eggplants!  Try this recipe to take advantage of all three vegetables in one dish!

The Recipe

Eggplant Caponata

2 Tbs olive oil
1 onion, diced
2 red bell peppers, diced
1 eggplant, sliced into 1″ cubes

2 zucchini, chopped
6 cloves garlic
3 1/2 cups fresh tomatoes, chopped
1 tsp dried oregano
3 Tbs capers, drained

1/4 cup kalamata olives, pitted

1/4 cup fresh basil, chopped

salt and pepper to taste

Looks delicious!

How To

  1. Chop onion, red pepper, garlic, eggplant and zucchini.
  2. In a large saute pan, heat olive oil over medium heat.  Sautés onions and peppers until they begin to soften; 1-2 minutes.  Add garlic and sauce for another 1-2 minutes until garlic becomes fragrant.
  3. Add eggplant and zucchini and sauce for 32-3 more minutes, until eggplant begins to soften.
  4. Stir in capers and kalamata olives
  5. Season with salt and pepper.
  6. Garnish with basil.