Capo-touille (recipe)

[Guest guest]

Capo-touille

 

I made this wonderful veggie stew today. I started

out making a ratatouille, which I love, but consider

it to be a little bland for my taste buds. I love

caponata, an Italian condiment which is similar to

ratatouille, but with a little more flavor. I decided

to add elements of caponata that I like to my

ratatouille, hence capo-touille. It's really good and

the flavors just pop. This will be a favorite.

 

2 T. extra virgin olive oil

1 red onion, diced into medium sized chunks

2 stalks celery, diced

1 T. garlic, minced

1 14.5 oz. can diced tomatoes, with juices

1 small (baby) eggplant, cut into bite-size pieces

1 yellow squash, cut into bite-size pieces

1 zucchini, cut into bite-size pieces

1 8 oz. package button mushrooms, cut into bite-size

pieces

1 7 oz. jar roasted red peppers, drained, cut into

smaller pieces, if necessary (could use a fresh bell

pepper)

1 T. capers

1 tsp. sugar

1 T. red wine vinegar

salt and pepper, to taste

 

Heat olive oil in a soup pot over medium heat. Add

onions and cook for a few minutes, stirring often,

until they begin to get translucent. Add the celery

and garlic and cook, stirring often, a few more

minutes. Add the tomatoes and their juices, eggplant,

yellow squash, zucchini, mushrooms, and roasted red

peppers. Turn the heat up to medium-high and bring to

a strong simmer. Turn the heat back down to medium

and let cook for about 15 minutes, stirring often.

Add capers, sugar, red wine vinegar, and season with

salt and pepper. Let the stew cook another 5 minutes

or until all the vegetables are tender. Serve.

[Guest guest]

This sounds awesome! How did you serve it?

I think this would work well in the crockpot, too.

Thanks susie. Now that the weather is getting

cooler we can use some yummy stew recipes to

warm us around the fireplace.

 

~ PT ~

 

Think, oh! grateful think

How good the God of Harvest is to you!

~ Thomson The Seasons: Autumn, 1. 169.

~~~*~~~*~~~*~~~>

, " artichoke72x " <artichoke72x

wrote:

>

> Capo-touille

>

> I made this wonderful veggie stew today. I started

> out making a ratatouille, which I love, but consider

> it to be a little bland for my taste buds. I love

> caponata, an Italian condiment which is similar to

> ratatouille, but with a little more flavor. I decided

> to add elements of caponata that I like to my

> ratatouille, hence capo-touille. It's really good and

> the flavors just pop. This will be a favorite.

>

> 2 T. extra virgin olive oil

> 1 red onion, diced into medium sized chunks

> 2 stalks celery, diced

> 1 T. garlic, minced

> 1 14.5 oz. can diced tomatoes, with juices

> 1 small (baby) eggplant, cut into bite-size pieces

> 1 yellow squash, cut into bite-size pieces

> 1 zucchini, cut into bite-size pieces

> 1 8 oz. package button mushrooms, cut into bite-size

> pieces

> 1 7 oz. jar roasted red peppers, drained, cut into

> smaller pieces, if necessary (could use a fresh bell

> pepper)

> 1 T. capers

> 1 tsp. sugar

> 1 T. red wine vinegar

> salt and pepper, to taste

>

> Heat olive oil in a soup pot over medium heat. Add

> onions and cook for a few minutes, stirring often,

> until they begin to get translucent. Add the celery

> and garlic and cook, stirring often, a few more

> minutes. Add the tomatoes and their juices, eggplant,

> yellow squash, zucchini, mushrooms, and roasted red

> peppers. Turn the heat up to medium-high and bring to

> a strong simmer. Turn the heat back down to medium

> and let cook for about 15 minutes, stirring often.

> Add capers, sugar, red wine vinegar, and season with

> salt and pepper. Let the stew cook another 5 minutes

> or until all the vegetables are tender. Serve.

>