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1. In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5 to 8 minutes or until tender. Remove pepper from pan using a slotted spoon; set aside. Add onion and celery to pan. Cook for 5 to 8 minutes or until just tender.
2. Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Stir in sweet pepper.
3. Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned. Transfer eggplant to paper towels to drain. Stir the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes more.
4. Cool caponata to room temperature. Or if time permits, cover and refrigerate overnight to allow the flavors to blend. Bring to room temperature before serving. Just before serving, stir in pine nuts. Serve Caponata over Toasted Italian Bread. Makes 4 cups or 16 (1/4-cup) servings.