Source of Recipe
Master Chef Don's 2009 Collection
Prep: 15 minutes
Cook: 55 minutes
List of Ingredients
1 tablespoon vegetable oil
1 large eggplant, cut into cubes (about 8 cups)
1 Spanish onion, chopped (about 2 cups)
1 large red pepper, chopped (about 1 cup)
2 clove garlic, minced
1 can (10 3/4 ounces) Condensed Tomato Soup
1 1/3 cup water
1 teaspoon dried oregano leaves, crushed
Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.
Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.
Tip: Leftover caponata is delicious tossed with hot cooked pasta topped off with some grated Parmesan cheese.