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Ingredients
- 1 tbsp. olive oil
- 1 can stewed tomatoes
- 2 can caponata
- 1/4 c. basil
Method
- In 10-inch skillet, heat olive oil over medium heat.
- Add stewed tomatoes, coarsely chopped, with their juice, and cook 3 minutes.
- Add caponata and cook, stirring 3 minutes.
- Remove from heat; Stir in 1/4 cup chopped basil.
- Serve at room temperature or chilled.