Caponata

Italian
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Ingredients

  • 6 Tbsp olive oil
  • 2 x 3/4lb pork tenderloins
  • 2 cups yellow onion chopped
  • 1 cup red bell pepper, chopped
  • 1 teaspoon garlic minced
  • 2 1/2 cups canned tomatoes, drained and chopped
  • 1/4 cup red wine vinegar
  • 2 Tbsp sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup pine nuts
  • 1/2 cup fresh basil, chopped

Instructions

1

In a skillet, heat 4 tablespoons olive oil over medium-high heat. Add eggplant and saute until browned (10 minutes). Remove to a bowl and set aside.

2

Add the remaining 2 Tablespoons olive oil to pan and place over medium-high heat. Add the red bell pepper. Saute until soft (5 minutes).

3

Stir in garlic and cook 1 minute longer.

4

Add the tomatoes, vinegar, browned eggplant and sugar, salt and pepper to taste. Bring the mixture to a boil, reduce heat to low simmer uncovered, stirring frequently for about 25 minutes.

5

Taste and add vinegar, sugar salt and pepper as needed. Stir in pine nuts and basil, simmer until heated through.

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Apr 2005 Added