Receta Eggplant Caponata
Eggplant Caponata is one of my favorite rustic Italian dishes and in my opinion it is super versatile. Typically served as I did here, cold with crackers or bread, it is also delicious tossed with pasta or over top grilled chicken. This caponata is absolutely delicious!
I think some of the greatest dishes are those that are truly simple and fresh. A handful of ingredients that meld perfectly together to create a delicious dish like this Eggplant Caponata. There are many different variations of this, many including capers BUT seeing as I have a terrible reaction to anything that touches a caper, I leave them out! The basic gist of this dish is that eggplant, celery, bell pepper, Sicilian olives, shallot and tomato simmer until softened then theres the addition of a little sugar and red wine vinegar. It really elevates the flavors and brightness of the caponata.
This dish is typically served cold as a topper to crackers or bread and it is AMAZING! Now I also think this can be used in so many other ways… like eating straight from the pan as I do every time I make it haha! No, seriously though, tossed with pasta or over top grilled chicken this stuff in awesome! This is a great healthy option for an appetizer at any get together… you know to help balance out everything else that might not be so healthy. Print Eggplant Caponata Author: Angela LeMoine Ingredients ¼ cup olive oil 2 celery stalk, diced 1 large eggplant, diced 1 red or orange bell pepper, diced 1 shallot, diced ¼ cup chopped sicilian olives 1- 28 oz can whole peeled San Marzano Tomatoes ½ teaspoon dried oregano leaves a few fresh basil leaves ¼ cup red wine vinegar 1 Tbsp sugar salt & pepper to taste Instructions Heat the olive oil in a large skillet. Add in the eggplant, celery, bell pepper and onion. Sauté until softened. Season with salt and pepper. Stir in the olives, tomatoes, basil and oregano. Break up the tomatoes just a bit with a wooden spoon. Simmer for 20-25 minutes, stirring occasionally until the mixture has thickened a bit. Add in the vinegar and sugar. Simmer for another 5 minutes. Season with salt and pepper to taste. Serve room temp, cold or right of the pan. I served mine cold with an assortment of crackers. 3.5.3226 You may also like:
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