Chef Piero’s Caponata Irene

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Photo c/o Frey Vineyards

Photo c/o Frey Vineyards

1 large onion, chopped fine
1 large celery stalk, chopped fine
1 large fennel stalk, chopped fine
¾ cup olive oil
3 large eggplants, unpeeled and cut into small strips
4 T crushed garlic
1 ½ T tomato paste
2 T capers
1 T sweet basil
1 T oregano
2 T lemon juice
1/3 cup pitted black olives, sliced

In a large skillet sauté onions, celery, and fennel with olive oil and
garlic for 4 minutes. Then add eggplant and tomato paste, lightly mix
together but do not over cook vegetables. Then remove from heat and
add capers, sweet basil, oregano, lemon juice, and olives. Mix well
and salt and pepper to taste. Chill for 2 days to 4 days and serve on
thinly sliced baguettes (toasted optional).

Serve with Frey Vineyard’s Organic Sangiovese 2010

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