A Sicilian condiment, good on its individual or served as a side dish. Produced with tender eggplant, celery, capers, purple pepper, pine nut, olives and tomatoes.

The good quality of the elements is critical. Use clean eggplant, good good quality olive oil and capers.

I like to provide my eggplant caponata in SPOONS. They make an astonishing presentation and a nice personal serving for party.

Provide them with an assortment of crackers, crostinis, clean bread and pita. I also like to offer some parmesan crisps with the caponata.

Use the leftover about pasta and sprinkle some parmesan cheese, for a light lunch or supper.

Eggplant Caponata

 

• ¼ cup golden raisins
• four Tablespoons olive oil, divided
• 1 cup finely chopped celery
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 medium eggplant, lower into ½-inch cubes
• 1 cup diced and seeded plum tomatoes
• 1 teaspoon tomato paste
• 1 Tablespoon capers
• ten environmentally friendly olives pitted and chopped
• 2 Tablespoon purple wine vinegar
• Salt and pepper
• 2 Tablespoons pine nut, toasted
• 2 Tablespoons parsley

1. Soak the raisins in water for ten minutes and drain.
2. Warmth a significant skillet about medium heat and insert 2 Tablespoons olive oil. Insert celery, onion and garlic and prepare dinner until softened. Transfer to a bowl.
3. In the exact skillet, heat 2 Tablespoons olive oil and insert the eggplant and prepare dinner, stirring generally until evenly browned. Insert the celery mixture alongside with the tomatoes, tomato paste, olives, capers, raisins, purple wine vinegar, salt and pepper. Bring to boil, cut down heat and simmer about fifteen minutes, until thickened. Eliminate from heat, modify the seasoning, insert the pine nut and parsley

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Tags: appetizer with eggplant, eggplant and olives, eggplant caponata recipe, highlighted, olives recipes, Sicilian caponata

Group: Appetizers, Vegan, Vegetarian