Simple Mediterranean Vegetable Stew
Introduction
Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.
Ingredients
1 teaspoon olive oil
4 small zucchini (about 1 1/4 pounds), ends trimmed, diced into 1/4 inch cubes
1 small eggplant (about 1 pound), ends trimmed, diced into 1/4 inch cubes
1 cup grape tomatoes, halved
Pinch black pepper
2 teaspoons balsamic vinegar
4 small zucchini (about 1 1/4 pounds), ends trimmed, diced into 1/4 inch cubes
1 small eggplant (about 1 pound), ends trimmed, diced into 1/4 inch cubes
1 cup grape tomatoes, halved
Pinch black pepper
2 teaspoons balsamic vinegar
Directions
Place the oil in a nonstick sauté pan, and warm over medium heat. Add the zucchini and eggplant, and cook for 3 minutes, stirring often. Add the tomatoes and the black pepper, then cook 2 minutes.
Add the vinegar, stir to combine, and remove from heat.
Serve warm.
Serving size is about 1 1/2 cups
**Yields three servings of vegetables per portion!**
Add the vinegar, stir to combine, and remove from heat.
Serve warm.
Serving size is about 1 1/2 cups
**Yields three servings of vegetables per portion!**
Number of Servings: 4
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