Caponata
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ½ cup olive oil
- 1 medium eggplant, cut into ½ inch cubes
- 1 medium onion, sliced and separated into rings
- ½ cup Vegetable Option
- 1 clove garlic, minced
- 1 can Soup Option, (10.5 oz / 298 g)
- 1 bay leaf
- ½ teaspoon Herb Option
- Flavoring Option
- 1½ teaspoons vinegar
OPTIONS
Vegetable - Use 1 Item
- celery, sliced
- green bell pepper, diced
- artichoke hearts, diced
- fresh mushrooms, chopped
Soup - Use 1 Item
- condensed tomato soup, Shortcut
- condensed tomato bisque
- condensed tomato rice
- condensed Spanish-style vegetable soup, or condensed vegetable soup
Herb - Use 1 Item
- dried thyme
- dried marjoram
- dried basil
- dried oregano
Flavoring - Use 1 Item
- ½ cup pitted ripe olives, sliced
- ½ cup green olives with pimento, sliced
- 1 can green chilies, diced, drained, (4 oz / 113 g)
- ½ cup artichoke hearts, drained, chopped, cooked
Instructions
- Heat the oil in a large saucepan or pot, when hot, add the eggplant, onion, Vegetable Option, and garlic. sauté about 10 minutes or until the onion is tender.
- Stir in the Soup Option, bay leaf, and Herb Option. Reduce heat to low and cover, simmer for about 15 minutes or until the eggplant is tender. Remove from heat.
- Stir in the Flavoring Option and vinegar.
- Serve hot or allow to cool and serve cold, and serve with crusty bread. Enjoy.
Notes
Low cost.
Shortcut: Condensed Tomato Soup.
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