Recipe for Caponata Soup 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
3 tbl olive oil
1 med red onion, chopped
2 x Japanese eggplants, diced
2 med zucchini, diced
2 stalk celery, diced
4 x cloves garlic, minced
4 cup vegetable stock or canned broth
16 oz canned tomato puree
3 tbl tomato paste
3 oz jarred capers, drained
1 cup chopped pitted green olives
1/2 tbl balsamic vinegar
1/2 tsp sugar
1/4 cup chopped fresh basil
1 tbl chopped fresh oregano
OR 1 tsp. dried
1 tbl chopped fresh parsley
Instructions:
Instructions: 6 SERVINGS VEGAN

If you love eggplant caponata as a spread, then you will really love this soup. Chock-full of the Mediterranean flavors of olives, capers, zucchini, eggplant, tomatoes and fresh basil, all this soup needs is some crusty bread for a truly satisfying meal. "The idea for this recipe," says contest winner Patricia Frances, "came from my fondness of caponata and was a way to use fresh herbs from my garden."

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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Caponata Pasta Bake   ::   Caponata with a Drizzle of Basil Oil and Parmesan Crisps   ...