Caponata Soup

(1 vote)

3 tablespoons olive oil
1 medium red onion chopped
2 japanese eggplants diced
2 medium zucchini diced
2 stalks celery diced
4 cloves garlic minced
4 cups vegetable stock or canned broth
16 ounces canned tomato puree
3 tablespoons tomato paste
3 ounces jarred capers drained
1 cup chopped pitted green olives
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons sugar
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
or 1 teaspoon dried
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper to taste

In large pot, heat oil over medium heat. Add onion, eggplant, zucchini, celery and garlic. Cook, stirring often, until vegetables are soft, about 7 minutes. Add stock, tomatoes, tomato paste, capers and olives. Bring to boil. Reduce heat and simmer for 30 minutes. Add vinegar, sugar and herbs. Simmer for 5 minutes. Season with salt and pepper.



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