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Passover Caponata

Serves 6-8


1 large egg plant, washed, trimmed and diced into 1 inch cubes
1 small lemon, washed, and thinly sliced
4 medium zucchini, washed, trimmed and sliced into 1/2 inch slices
1/2 cup pitted or pimento stuffed green olives
1/2 cup pitted black olives, sliced
1/2 bunch parsley, fined minced
1/2 teaspoon dry Italian spices
1 28 ounce can ground or diced tomatoes, preferably plum
Salt, pepper, to taste (adjust later)
1/4 cup red wine
4 cloves of garlic, finely minced
2 tablespoons lemon juice or Passover vinegar
1/3 cup extra virgin olive oil


Preheat oven to 350 F.

Add everything to a 4-5 quart Dutch oven in order given. Cover and roast, 2-3 hours until vegetables are softened and cooked down, reducing oven temperature to 325 F midway. Alternatively, you can start at 325 F and cook it 3-4 hours without temperature adjustment. Adjust seasonings. Serve hot or cold

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


This is the simplest, sunniest dish you can imagine. You layer on the
ingredients - don't bother stirring - slow roast and dip in.