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Ingredientes
- 1 lb eggplant (1 medium)
- 1 tsp salt
- 1/2 c. tomato sauce (pref homemade)
- 2 Tbsp. soy sauce
- 1 Tbsp. sherry vinegar or possibly other vinegar of choice
- 2 tsp sugar
- 2 Tbsp. medium-dry sherry or possibly rice wine
- 1 tsp chili oil
- 2 tsp peanut oil (+ 1 tsp)
- 1 c. Spanish onions minced
- 1 Tbsp. garlic chopped
- 1 x red bell pepper roasted
- 1 Tbsp. fresh oregano minced
- 1 Tbsp. small capers liquid removed*
Direcciones
- Yields 3-1/4 c. of caponata, sufficient for 8-12 hors d'oeuvre servings or possibly 6 side dish servings
- Trim off ends of eggplant and throw away. Cut the eggplant into 1/2" cubes. Toss with the salt and set aside for 1 hour.
- Rinse the eggplant cubes under running water. Let them drain in a colander for 10 min; blot well between paper towels.
- Prepare the seasoning sauce by combining the tomato sauce, soy sauce, vinegar, sugar, sherry, and chili oil. Set aside.
- My change to recipe:Preheat oven to 350F. Spread eggplant cubes on cookie sheet sprayed with nonstick cooking spray. Spray some on top of eggplant cubes. Bake eggplant for 10 min, mix cubes and let bake for another 10 min. Remove from oven and put in a bowl. Set aside.
- Place a 12" wok or possibly iron skillet over high heat till it smokes, 2-3 min. Add in 2 tsp of peanut oil.** Add in the onion and fry, stirring frequently, till it begins to brown, about 2 min. Add in the garlic and stir-fry for 1 minute more. Add in the eggplant cubes and let it cook for a moment, stirring constantly. Add in seasoning sauce and stir till the sauce has been absorbed, about 1 minute. Add in the roasted pepper, oregano, and capers and stir for a few seconds before removing from the heat. Serve hot or possibly at room temperature.
- Note: Can be prepared up to 5 days in advance. Keep refrigerated. Return to room temperature before serving.
- NOTES :* I used the 1 tb and thought which it could use more when I ate it. So up the amount of capers, especially if desired their briney taste.
- ** Use another oil if you are allergic to peanuts or possibly just do not like its taste. One which has a high smoking point.
- OMG....is this good! It will be a miracle if there is any left to serve at dinner tonight. All I want to do is stand over the stove and scoop big forkfuls into my mouth. I used Chinese eggplant.. I always do when a recipe calls for eggplant - fewer seeds. This will definitely become a family favorite...not many recipes make the repeat list. [[email protected]]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 60 | |
| Calories from Fat 16 | 27% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 841mg | 35% |
| Potassium 304mg | 9% |
| Total Carbs 10.42g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.54g | 4% |
| Protein 1.82g | 3% |
