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Caponata (via microwave)

Caponata (via microwave)
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This appetizer is best made a day or two before serving.

  • 4 tablespoons oil
  • 1 medium eggplant, peeled and diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green pepper, seeded and chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (16 ounces) whole tomatoes, drained and chopped
  • 3 tablespoons chile sauce
  • 2 tablespoons drained capers
  • 1 tablespoon wine vinegar ripe olives for garnish

Place oil and eggplant into a 1-1/2-quart microwave dish, cover, and microwave on high for 8 minutes or until softened, stirring halfway through.

Add onion, garlic, pepper, Italian seasoning, salt, and pepper and stir well.

Re-cover and microwave on high for 4 minutes. Add tomatoes, chile sauce, capers, and vinegar, and stir well.

Re-cover and microwave on high for 15 minutes, stirring every 5 minutes. Cool. Garnish with ripe olives and serve at room temperature with crusty French bread.

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