CAPONATA WITH PINE NUTS AND RAISINS
Make and share this Caponata With Pine Nuts and Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
- Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
- Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
- When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.
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Devin Clayton
[email protected]I'm not a fan of eggplant, so I wasn't sure if I would like this caponata. But I was pleasantly surprised! The eggplant was cooked perfectly and the flavors were amazing.
chiamaka diane
[email protected]I found this caponata to be a bit too sweet for my taste.
Nimyel Joseph
[email protected]I'm not sure what went wrong, but my caponata turned out too oily.
Rethabile Nolo
[email protected]This caponata is a great way to use up leftover vegetables.
Mabu Zuma
[email protected]I made this caponata for a party and it was a hit! Everyone loved it.
Mohamed Faraj
[email protected]This caponata is the perfect summer dish. It's light, refreshing, and flavorful.
haley melton
[email protected]I love the addition of pine nuts and raisins to this caponata. They add a nice touch of sweetness and crunch.
Akinbile Mayowa
[email protected]This was my first time making caponata, and it was a success! The recipe was easy to follow and the dish turned out great. I will definitely be making this again.
Bir bahadur Sirpali
[email protected]I'm not a huge fan of eggplant, but this caponata changed my mind! The eggplant is cooked until it's soft and tender, and the combination of flavors is amazing.
Mar Mahi
[email protected]This caponata recipe is a keeper! I've made it several times and it always turns out perfectly. The pine nuts and raisins add a nice touch of sweetness and crunch.