Caponata with Cucumber Rounds

Cooking Instructions

Heat the oil in a large skillet over medium heat. Add the onion and celery and cook until soft, 5 to 7 minutes. Add the garlic and eggplant and cook until soft, about 5 minutes more. Add the tomatoes, olives, red peppers. capers, parsley, oregano, vinegar, tomato paste, sugar, and salt and pepper to taste. Simmer about 5 minutes, stirring occasionally to break up the tomatoes. The caponata may be kept refrigerated 5 days or frozen. Turn the caponata into a serving bowl, place it on a tray, and surround with cucumber rounds.

Wine Pairing(s)

Louis Latour Brouilly 'Les Saburins'

Georges Duboeuf Chenas

Louis Latour 'Les Corcelettes' Morgon

Georges Duboeuf Moulin-A-Vent

St. Gabriel Riesling Kabinett

Chateau de Lacarelle Beaujolais-Villages

Cusumano "Angimbe" Insolia Chardonnay

Georges Duboeuf Morgon

Georges Duboeuf Morgon

Chateau de La Chaize Brouilly