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Caponata

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2 ea LARGE EGGPLANTS

1 T SALT

3/4 c OLIVE OIL

2 ea CLOVES GARLIC, CRUSHED

2 ea ONIONS, CHOPPED

1 ea #2 CAN PLUM TOMATOES

3 ea CELERY STALKS, DICED

1 lb CAN PITTED BLACK OLIVES

12 oz JAR OLIVE SALAD

1/4 c CAPERS

1/2 c PINE NUTS

1/4 c RED WINE VINEGAR

2 T SUGAR

1 x SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

Caponata Related Keywords & Suggestions - Caponata Long Tail KeywordsCaponata Siciliana (Eggplant and Vegetable Cooked Salad ...Caponata from 'River Cottage Veg' | Serious EatsLa ricetta della caponata siciliana - Guide di CucinaRecipe for Eggplant Caponata | The Peppermill Inc.Squash and aubergine caponata with burrata recipe - TelegraphItalian Food Forever » CaponataCaponata Recipe: Sicilian Cuisine Caponata RecipeCookstr - Caponata Recipe by Judith FinlaysonHow to Make Sicilian Caponata | Italian Food Recipes | Genius cook ...

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