The recipe Eggplant Caponata
Eggplant Caponata recipe is a Italian meal that takes 30 minutes to make. If you enjoy Italian for , you will like Eggplant Caponata!
Eggplant Caponata
- What Course Is Eggplant Caponata?
- How Long Does Eggplant Caponata Recipe Take To Prepare?
- How Long Does Eggplant Caponata Recipe Take To Cook?
- How Many Servings Does Eggplant Caponata Recipe Make?
- What Are The Ingredients For Eggplant Caponata Recipe?
- How Do I Make Eggplant Caponata?
- What's The Nutritional Info For Eggplant Caponata?
- What Type Of Cuisine Is Eggplant Caponata?
- What Dietary Needs Does Eggplant Caponata Meet?
| Eggplant Caponata |
|---|
|
This is a basic recipe that I added zucchini to, because I had to use it up or it would go bad. Turns out, I liked the addition. You can lose the zucchini if you prefer.You can use this as a main dish over pasta, a side dish, or an appetizer with crostini or bread, or whatever you like. This is a pretty adaptable recipe.My husband usually takes a scoopful of this, adds some chicken, and eats it over pasta - because he feels it'd be completely perfect with meat. How Long Does Eggplant Caponata Recipe Take To Prepare?Eggplant Caponata takes 15 minutes to prepare. How Long Does Eggplant Caponata Recipe Take To Cook?Eggplant Caponata takes 30 minutes to cook. How Many Servings Does Eggplant Caponata Recipe Make?Eggplant Caponata makes 10 servings. What Are The Ingredients For Eggplant Caponata Recipe?The ingredients for Eggplant Caponata are: 1-2 Eggplants (about 1 1.5 lbs), diced into 1/2 inch cubes2 large onions, chopped 3 small zucchini (or however much you want to add), sliced *optional 2 cloves garlic , minced 3 large tomatoes, chopped 1-2 Tbsp capers, drained 2 tsp sugar 1-2 tbsp red wine vinegar (can use balsamic) 3-4 tbsp olive oil salt and pepper, to taste italian seasoning, to taste 1 tsp good unsweetened chocolate powder *optional How Do I Make Eggplant Caponata?Here is how you make Eggplant Caponata: 1. Wash the eggplant, cut off the ends, and cut into 1/2 inch cubes.2. Heat oil in a 4 quart pot (I use my dutch oven). Add the eggplant and fry in the oil until soft and the particles on the bottom of the pan are golden. The eggplant will absorb the oil at first, and then the oil will be released. Remove the eggplant cubes with a slotted spoon and place them in a paper-towel lined bowl. Leave the remaining oil in the pot.3. Add the onions to the pot and fry until soft and golden.4. Add the zucchini to the pot. Return the eggplant to the pot.5. Add the remaining ingredients. Cook for 20 minutes over low heat, until the flavors are well blended. Stir occasionally.6. Add the chocolate powder, if desired. Some people swear it gives the caponata a more rustic, authentic taste. My family doesn't seem to notice either way.7. Serve warm, at room temperature, or cold. The caponata ALWAYS taste better the next day (or the longer it sits), and it lasts for over a week in the fridge.8. Serve it over your favorite whole-wheat pasta, or with your favorite crostini or bread. Or, you can be like me, and eat it by the spoonful the next day. ;)Serving Size: Makes 8-10 Dinner sized servings.Number of Servings: 10Recipe submitted by SparkPeople user ANITA_NM.What's The Nutritional Info For Eggplant Caponata?The nutritional information for Eggplant Caponata is:
What Type Of Cuisine Is Eggplant Caponata?Eggplant Caponata is Italian cuisine. What Dietary Needs Does Eggplant Caponata Meet?The dietary needs meet for Eggplant Caponata is Vegan |
More Online Recipes
Appetizers, Soups & Salads, Asian, Beef & Pork, Birthday, Breakfast, Brunch, Christmas, Cookout, Dessert, Dinner, Fish, French, German, Indian, Italian, Kids, Lunch, Mexican, Party, Picnic, Poultry, Salad, Sandwich, Side Dish, Side Items, Slow Cooker, Snack, Soup, Spanish, Thanksgiving, Vegetarian