CAPONATA WITH BASIL AND PINE NUTS
Steps:
- Heat 1 tbl oil in large nonstuck skillet, over medium high heat. Add celery and saute until tender, about 4 minutes. Using slotted sppon, transfer celery to large bowl. Heat 1 tbls oil in same skillet over medium-high heat. Add zucchini and saute until tender, about three minutes. Using slotted sppon, transfer to same bowl with celery. Repeat separetly with eggplant and green bell pepper using 1 tbl oil for each batch, sauteing until tender and transferring each to bowl with other vegetables when done, about 3 minutes each. Cool vegetables. Heat 2 tbls oil in same skillet over medium high heat. Add onion and garlic, saute until tender, about 5 minutes. Add vinegar and sguar, stir until sugar melts and liquid thicknes, about 2 minutes. Add tomatoes, wine, olives and capers. Simmer until thickened, about 8 minutes. Add to sauteed vegetables, stir to blend. Season with salt and pepper. Cover; refrigerate until cold, about 2 hours. Stir basi into caponata. Sprinkle iwth pine nuts. Serve caponeta cold or at room temperature.
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Mdshafin Khan
[email protected]I love the sweet and tangy flavor of this caponata.
Iam Ready
[email protected]This caponata is a delicious and healthy way to get your vegetables.
Jami Ruiz
[email protected]I love the addition of basil and pine nuts to this caponata. It gives it a unique and flavorful twist.
Arsalan Wahid
[email protected]This caponata is a great make-ahead dish. It's even better the next day.
Fran Tedder
[email protected]I've made this caponata several times now and it's always a hit. It's a great way to add some flavor to your meals.
Redi Saliaj
[email protected]This caponata is a great way to use up leftover eggplant. It's also a delicious and healthy side dish.
Ganesh Kumara
[email protected]I love the sweet and tangy flavor of this caponata. It's a perfect balance of flavors.
Andre Sanchez
[email protected]This caponata is a delicious and healthy way to get your vegetables. It's a great side dish for any meal.
Benjamin Benson Yerima
[email protected]I've never made caponata before, but this recipe made it easy. It's now one of my favorite side dishes.
Valencia Adams
[email protected]This caponata is a great make-ahead dish. It's even better the next day.
Izzy Mejia
[email protected]I love the addition of basil and pine nuts to this caponata. It gives it a unique and flavorful twist.
Najeebullah Rind
[email protected]This caponata is a great way to add some flavor to your meals. It's perfect for serving with grilled chicken or fish.
Mr Meaow 33
[email protected]I've made this caponata several times now and it's always a winner. It's a great way to use up leftover eggplant and it's also a healthy and delicious side dish.
Thabo Takadimane
[email protected]I'm not a big fan of eggplant, but I really enjoyed this caponata. The flavors are well-balanced and the eggplant is cooked perfectly.
Nontsikelelo Kgomo
[email protected]This recipe is so easy to follow and the results are delicious. I love that I can make it ahead of time and it still tastes great.
Uzairkhan khan Uzairkhan khan
[email protected]I made this caponata for a party last weekend and it was a huge hit! Everyone loved it and asked for the recipe.
Dustin Gilliam
[email protected]This caponata is amazing! I love the sweet and sour flavor, and the pine nuts add a nice crunch. I will definitely be making this again.