Ingredients
-
2
-
2
-
-
-
3 - 4
-
2
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
Directions
Eggplant (Aubergine) Caponata Spread, This is a WONDERFUL and DELICIOUS antipasti or appetizer for an Italian Dinner that your guests will love , I can’t give you five stars yet, because I have not made this, But this recipe sounds much closer to what I am looking for than those others posted simple pantry ingredients, and a short list of them As soon as I read this, I knew these were the flavors that I have loved in Caponata since I was young I will be tryng this tonight! Thank you , This is a WONDERFUL and DELICIOUS antipasti or appetizer for an Italian Dinner that your guests will love
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees. |
|
2
Done
|
Wrap the Eggplants in Aluminum Foil and Place Onto Baking Sheet. |
|
3
Done
|
Bake Until Soft and the Skin Is Charred, About 1 Hour. |
|
4
Done
|
Slice Open the Eggplants and Scoop Out All of the Insides, Placing It Into a Large Bowl. |
|
5
Done
|
Chop the Eggplants With a Fork& Add the Chopped Onions, 2 Tablespoons of Olive Oil, Salt and Pepper. |
|
6
Done
|
Mix Well With a Fork. |
|
7
Done
|
in a Large Pan Add a Few Tablespoons of Extra-Virgin Olive Oil and Cook the Celery and Garlic For 5 Minutes. |
|
8
Done
|
Add the Tomatoes and Cook Another 10 Minutes, or Until the Liquid Has Evaporated and the Mixture Is Thick. |
|
9
Done
|
Add the Eggplant Mixture, Olives, Capers, Parsley and Wine Vinegar to the Tomato Mixture, and Cook on Low For 15 Minutes. |
|
10
Done
|
Check Seasonings and Allow to Come to Room Temperature Before Serving. |
|
11
Done
|
Serve With Toasted Baguettes, Garlic Toasts or Pita Bread With Which to Spread It on as an Antipasti or Appetizer. |
