From nutritionist and cookbook author Ellie Krieger. scott conant eggplant caponata Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Subscribe now for full access. I used balsamic vinegar instead of sherry vinegar since thats all I had! Roasted Eggplant Caponata Recipe - She Loves Biscotti I'm bringing an appetizer for an Easter dinner, and am thinking of making your Mediterranean bean dip as well as this Caponata. Heat remaining 2 tablespoons olive oil in the skillet. We lost the ability to print pictures with our newer recipes when we redesigned our website last fall, and are unable to get it back :(. 1 large eggplant 1 lb or so, cut into 1-inch cubes Kosher salt Extra virgin olive oil I used Private Reserve EVOO 1 yellow onion chopped 1 red bell pepper cored and chopped 2 small celery stalks thinly sliced Black pepper 1 cup crushed tomatoes 2 tablespoon capers cup pitted green olives roughly chopped cup raisins Return the eggplant to the skillet. Thank you. Season with salt. It's a guaranteed win for everyone (which is rarely the case with eggplant.). Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. My favorite way to serve eggplant caponata is on top of bruschetta. Heat 4 tablespoons oil in a 12-inch nonstick skillet over medium heat. Rinse and pat dry. Ingredients 1 eggplant, peeled and cut into 1/2-inch cubes salt to taste cup olive oil, divided 1 cup finely chopped celery 1 medium onion, finely chopped 1 clove garlic, minced 1 cups canned plum tomatoes, drained and coarsely chopped 12 green olives, pitted and coarsely chopped 1 tablespoons drained capers 1 tablespoon tomato paste Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. But that's just the beginning. Eggplant caponata is a delicious relish or appetizer that can be served hot or cold! I hope you love this Eggplant Caponata Recipe. Season caponata with vinegar, sugar, salt, and black pepper. Let the eggplant sit for at least thirty minutes, then rinse under cold water to remove the salt. Caponata (Eggplant Relish) - Simply Recipes *Posts on this site may contain affiliate links which means I make a small commission if you make a purchase at no additional cost to you, Italian Turkey Lasagna | Easy No Boil Recipe.

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