Summer Caponata

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  • 1/4 cup olive oil
  • 1 medium eggplant, cut into bite-size pieces
  • 2 stalks celery, thinly sliced
  • 1 medium zucchini, cut into bite-size pieces
  • 1 medium onion, halved and sliced
  • 1 clove garlic, minced
  • 1/4 cup water
  • 2 large tomatoes, chopped
  • 1/2 cup pitted black olives, cut in half
  • 4 teaspoons sugar
  • 1 tablespoon capers
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano


Heat oil in 12-inch skillet over medium-high heat. Add eggplant and cook until lightly browned and almost tender, about 10 minutes, stirring occasionally. Remove to large bowl with slotted spoon.

Reduce heat to medium. Add celery, zucchini, onion and garlic to skillet; cook 5 minutes. Stir in eggplant, water, tomatoes, olives, sugar, capers, vinegar, TABASCO® Sauce, salt and oregano. Heat to boiling over high heat. Reduce heat and simmer uncovered 10 minutes or until vegetables are tender, stirring occasionally. Serve at room temperature.

Makes 6 servings.

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  • Name: Carol L
    Date: October 14th, 2015
    I have been making this yummy dish since 1999. When eggplant and zucchini are available at our farmer's market, I make double batches and freeze it in zip lock bags. Sure tastes good in the middle of winter! Recipe works just fine with a 14 1/2 oz. can of chopped tomatoes instead of fresh.