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Arugula + Mozzarella Salad With Eggplant Caponata is for Salad.

Arugula + Mozzarella Salad With Eggplant Caponata takes 30 minutes to prepare.

Arugula + Mozzarella Salad With Eggplant Caponata takes 30 minutes to cook.

Arugula + Mozzarella Salad With Eggplant Caponata makes 10 servings.

The ingredients for Arugula + Mozzarella Salad With Eggplant Caponata are:

FOR THE CAPONATA:
1 large eggplant, diced into 1/2-inch chunks
4 tablespoons extra virgin olive oil
2 tablespoons pine nuts
2 shallots, chopped
1 teaspoon red chile pepper flakes
2 Roma tomatoes, chopped
2 teaspoons turbinado or raw sugar
2 tablespoons dried currants
3 tablespoons red wine vinegar
1/2 cup tomato puree
1/2 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh mint leaves cut into a chiffonade
2 tablespoons fresh basil leaves cut into a chiffonade

FOR THE SALAD:
6 cups baby arugula
2 tablespoons fine extra virgin olive oil
Fine grain sea salt and freshly ground black pepper
8 ounces fresh mozzarella, cut into 1/2-inch cubes

Here is how you make Arugula + Mozzarella Salad With Eggplant Caponata:

Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends? MAKE THE CAPONATA: Preheat the oven to 375?F. Toss the eggplant in 2 tablespoons olive oil and spread in an even layer on a rimmed baking sheet. Roast for 20 to 30 minutes, until cooked, stirring halfway through.? Toast the pine nuts for 5 minutes on a rimmed baking sheet in the oven (you can do this while you roast the eggplant).? In a medium pan, saut? the shallots over medium heat in 1 tablespoon olive oil until soft and starting to brown, 8 to 10 minutes. Add the chile flakes, tomatoes, sugar, currants, vinegar, tomato puree, salt, and pepper. Cook for an additional 5 minutes. Add the eggplant, then stir in the pine nuts, mint, basil, and remaining 1 tablespoon olive oil. Remove from heat and let cool to room temperature.? MAKE THE SALAD: In a mixing bowl, toss the arugula with the fine olive oil and season with salt and pepper. Mix in the mozzarella.? To serve, mound the caponata in the center of a platter. Sprinkle the dressed arugula and mozzarella around the caponata.NotesServed with crusty bread, this also makes a great main-dish salad. Or, skip the salad and just serve the caponata with bread if you feel like that's enough food. The caponata can be made one day in advance; store covered in the refrigerator. For a vegan dish, omit the mozzarella.Serving Size:?Makes 10 side salads

The nutritional information for Arugula + Mozzarella Salad With Eggplant Caponata is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 183.9

• Total Fat: 14.4 g
• Cholesterol: 16.0 mg
• Sodium: 197.4 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 2.1 g
• Protein: 5.5 g

Arugula + Mozzarella Salad With Eggplant Caponata is Italian cuisine.

The dietary needs meet for Arugula + Mozzarella Salad With Eggplant Caponata is Vegetarian