caponata question please!

[banana shake]

Does someone who is willing to share have this recipe? I saw it mentioned on another thread & tried the link, but couldn't access the website because I'm blocked on a school computer. Help! Please! Thanks! Jen

[Veganforlife]

Servings: makes about 6 cups
the italian eggplant classic,gone raw

Ingredients:
1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper,i used orange, 1/4" dice
1 celery stalk, 1/4" dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,i used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, not raw
`````````````````````````````````````````````
dressing:
½ cup sundried tomato, soaked
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoon agave, or 2 soaked medjool dates
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic if possible

Preparation:
1.prepare dressing ingredients in magic bullet or blender.

2.pour over rest of ingredients,and mix well.

if you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:)

good right away or can be marinated several days in fridge.

i also made “caponata poppers” cut mini sweet bell peppers(red,orange,yellow) in half,remove seeds,fill with caponata and top with fresh basil and a sprinkle of pine nuts(pignoli).small tomatos may be scooped out and stuffed ,too! yummy as a bruschetta topping.

as mentioned below, i use the chopwizard with the dice blade to make this recipe:) it is available at kitchen stores and larger department stores at this time.may be sold under the manufacturers name ‘progressive’

sometimes i make “not caponata”,replace the eggplant with 1 green squash,1 yellow squash and some mushrooms;)

[greenfeline]

I like to salt the eggplant first to get the bitterness out, then rinse and use in recipes.

[rawfoodmommy#1]

Oh, this recipe looks really yummy. thanks for sharing


Servings: makes about 6 cups
the italian eggplant classic,gone raw

Ingredients:
1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper,i used orange, 1/4" dice
1 celery stalk, 1/4" dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,i used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, not raw
`````````````````````````````````````````````
dressing:
½ cup sundried tomato, soaked
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoon agave, or 2 soaked medjool dates
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic if possible

Preparation:
1.prepare dressing ingredients in magic bullet or blender.

2.pour over rest of ingredients,and mix well.

if you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:)

good right away or can be marinated several days in fridge.

i also made “caponata poppers” cut mini sweet bell peppers(red,orange,yellow) in half,remove seeds,fill with caponata and top with fresh basil and a sprinkle of pine nuts(pignoli).small tomatos may be scooped out and stuffed ,too! yummy as a bruschetta topping.

as mentioned below, i use the chopwizard with the dice blade to make this recipe:) it is available at kitchen stores and larger department stores at this time.may be sold under the manufacturers name ‘progressive’

sometimes i make “not caponata”,replace the eggplant with 1 green squash,1 yellow squash and some mushrooms;)

[banana shake]

thank you!