EGGPLANT CAPONATA
Steps:
- Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
- SERVES 6
- Calories: 138
- Total Fat: 9 grams
- Saturated Fat: 1 grams
- Protein: 2 grams
- Total carbohydrates: 14 grams
- Sugar: 7 grams
- Fiber: 4.5 grams
- Cholesterol: 0 milligrams
- Sodium: 199 milligrams
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Janine Siu
[email protected]I love the addition of the pine nuts and raisins to this caponata. They add a nice crunchy texture and sweetness.
Padam Gururng
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it can be served as an appetizer or a side dish.
Lisa Seeram
[email protected]This caponata is a great make-ahead dish. It can be served at room temperature or chilled.
Leroy Alexander III
[email protected]I'm not a big fan of eggplant, but I really enjoyed this caponata. The flavors were well-balanced and the texture was perfect.
Cylox az
[email protected]This caponata is a great way to use up leftover eggplant. It's also a great way to get your kids to eat vegetables.
Mehar Sadam
[email protected]I love how versatile this caponata is. I've served it as an appetizer, a side dish, and even as a main course. It's always a hit.
Felixx Rocha
[email protected]This is the best eggplant caponata recipe I've ever tried. It's so easy to make and the flavors are amazing.
Katrony
[email protected]I made this caponata for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Tamor Ahmed
[email protected]This caponata is a great appetizer or side dish. It's also a great way to use up leftover eggplant.
sulav Gajurel
[email protected]I'm not a big fan of eggplant, but I really enjoyed this caponata. The flavors were well-balanced and the texture was perfect.
Awais Salah
[email protected]This caponata is a great way to get your kids to eat vegetables. My kids love the sweet and sour flavors.
Happylady Shamina
[email protected]I love the simplicity of this recipe. It's easy to make and the results are always delicious.
Lauren Mollett
[email protected]This caponata is a bit time-consuming to make, but it's worth the effort. The flavors are incredible and it's a great dish to serve at a special occasion dinner.
Pavan Nadeeranga
[email protected]I've made this caponata several times and it always turns out great. It's a great way to use up leftover eggplant and it's always a crowd-pleaser.
Jan Zada
[email protected]This is the best eggplant caponata I've ever had. The flavors are so complex and delicious. I highly recommend trying this recipe!
Bawan Halabja
[email protected]I made this caponata for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I'll definitely be making it again.
Razib Mohammad
[email protected]This eggplant caponata was a hit at my dinner party! The flavors were so well-balanced and the texture was perfect. I especially loved the addition of the pine nuts and raisins.