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Caponata is best served at room temperature or slightly warm.  It is an excellent appetizer served with toasted baguette rounds or as a topping for pasta.

3/4 cup Napa Valley Grapeseed Oil
1/4 cup Olive Oil
1-1/2 lbs eggplant, peeled and cut into 1-inch cubes
2 large green peppers, cut into 1-inch pieces
2 large onions diced
2 large cloves garlic minced
1 28-ounce can solid pack tomatoes, undrained
1/3 cup red wine vinegar
2 tbls. sugar
2 tbls. capers
2 tbls. tomato paste
2 tsp salt
1/2 cup fresh chopped parsley
1/2 cup pimento-stuffed green olives, rinsed, sliced thickly
1/2 tsp freshly ground pepper
2 tsp crumbled dried basil or 1/4 cup loosely packed fresh basil leaves, sliced into ribbons
1/2 cup pine nuts sauteed in Napa Valley Grapeseed Oil

In a large heavy saucepan, combine 3/4 cup Napa Valley Grapeseed Oil and 1/4 cup olive oil, eggplant, green peppers, onion, garlic and tomatoes.  Cook for about 20-30 minutes or until just tender.  Add wine vinegar, sugar, capers, tomato paste, salt, parsley, basil, green olives and pepper.  Cover and simmer for 15 minutes.  Add pine nuts and serve warm or at room temperature.

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