Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

This traditional Italian eggplant dish has been redefined here as Creole with the addition of yellow squash and zucchini. Caponata is perfect for jarring or canning and can be refrigerated, eaten cold or served warm as a vegetable or side dish.

½ cup extra virgin olive oil
⅓ cup corn oil
8 whole cloves garlic
1 medium white onion, diced
½ yellow bell pepper, diced
½ red bell pepper, diced
¼ cup jalapeño peppers, finely chopped
2 cups diced yellow squash, skin-on
2 cups diced zucchini, skin-on
2 cups diced eggplant, skin-on
2 cups diced tomatoes, peeled
¼ cup basil leaves
salt and black pepper to taste

In a large sauté pan, heat oils over medium-high heat. Add garlic, onion and bell peppers. Cook
2–3 minutes, stirring occasionally. Stir in jalapeño peppers, squash, zucchini and eggplant. Stir occasionally and cook 15 minutes or until ingredients are al dente. Add tomatoes and basil and continue to cook 5–7 minutes. Season to taste using salt and pepper.



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2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295