August Recipe

GABOLADIN

ITALIAN RATATOUILLE

(sometimes referred to as “Caponata”)

1 large eggplant
½ cup olive oil
1 large onion, diced
3 large stalks celery, diced
2 large green or red bell peppers, diced
4 cups sliced green olives
½ cup sliced Calamata or Italian Olives
2 tablespoons minced garlic
½ cup red wine vinegar
1 teaspoon oregano
2 tablespoons sugar
1 teaspoon oregano
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon pepper
8 sweet oranges, peeled and chilled
¼ cup olive oil
¼ cup chopped fresh mint
Salt & Pepper to taste
Fresh Arugula or Romaine

Wash the eggplants and cut them in half lengthwise. Sprinkle them with salt and place them upside down in a colander to drain for 30-45 minutes. (Salt helps remove acid from eggplant).

Heat oil in large saucepan and sauté the onion, celery, green or red peppers over low heat until tender. Cube the eggplant (do not peel them) – there are vitamins in the eggplant peel), and add to pan. Add the remaining ingredients.

Cover slightly, and simmer over low heat about 45 minutes, stirring regularly. Serve immediately as a main dish, or cover and cool let marinade in refrigerator for several hours (overnight is preferable), serve at room temperature as an appetizer or in a sandwich. Serve 4

Italian Women's Civic Club

of Rochester, Inc.

Service to Others, Rather than Self

August Recipe

GABOLADIN

ITALIAN RATATOUILLE