Ingredients
-
1/3
-
2
-
4
-
1
-
1
-
1 1/2
-
1
-
3/4
-
1/4
-
6
-
1/2
-
1/4
-
6
-
28
-
1
Directions
Cajun Caponata, New Orleans inspired appetizer full of flavor Serve warm or at room temp with crusty baguette slices Leftovers make a great pizza topping, pasta sauce or cold salad , New Orleans inspired appetizer full of flavor Serve warm or at room temp with crusty baguette slices Leftovers make a great pizza topping, pasta sauce or cold salad
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Steps
|
1
Done
|
Place Cubed Eggplant in a Large Colander. (eggplant Skin Adds Color and Texture, but Eggplant Can Be Peeled If the Skin Is Tough or Stringy.) Sprinkle With 4 Tsp Table Salt and Toss to Coat All Pieces. Place Colander in Sink and Allow to Stand For 1 Hour to Drain Excess Moisture. |
|
2
Done
|
Pour Eggplant from Colander Onto 2 Layers of Paper Towels. Cover With Another Layer of Paper Towels and Gently Press to Remove More Moisture. |
|
3
Done
|
Heat 2 Tbsp Olive Oil in Cast Iron Dutch Oven. Saute Bell Peppers and Celery Until Soft. Remove to a Large Bowl. |
|
4
Done
|
Heat 1 Tbsp Olive Oil in Dutch Oven. Saute Onions and Garlic Until Tender. Add to Bowl With Peppers/Celery. |
|
5
Done
|
Heat 2 Tbsp Olive Oil in Dutch Oven. Saute Eggplant Cubes For 12-15 Minutes Until Lightly Browned, Stirring Often. |
|
6
Done
|
Return Pepper/Celery/Onion/Garlic Mixture to the Dutch Oven. |
|
7
Done
|
Add All Remaining Ingredients and Bring to a Boil. |
|
8
Done
|
Reduce Heat, Cover With Lid, and Simmer Slowly For 45 Minutes. Stir Frequently. |
|
9
Done
|
Adjust Seasoning to Your Liking. |
|
10
Done
|
Refrigerate For at Least 24 Hours; 3 Days Is Even Better. |
|
11
Done
|
Serve With Lightly Toasted Baguette Slices and Crackers. |
|
12
Done
|
Caponata Will Keep For Several Weeks in the Refrigerator. Try Serving Leftovers as a Cold Salad, Warmed and Tossed With Pasta Corkscrews, or Even as a Pizza Topping. |
