Caponata

Ingredients

2-3 eggplants
1/2 cup olive oil
2 large onions
1 bunch celery
2-3 zucchini
3-4 bell peppers
10 roma tomatoes
Fresh basil
2 firm pears
2-3T capers
20 olives
3-4T pine nuts
Stevia
Vinegar
Quinoa or brown rice

Method

  1. Cut eggplants in 1cm cubes, sprinkle salt for 1hr or more.

  2. Chop the onion, celery, bell pepers, tomatoes.

  3. Cube the zuchini.

  4. In 1/2c olive oil, sauté onion, eggplants, celery, zucchini, peppers. 

  5. Add tomatoes, basil, pears, capers, olives, pine nuts (omit for cleanse), several drops of stevia to taste (it should taste sweet and sour), 1/2c vinegar.

  6. Serve room temp with quinoa or brown rice.

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