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Caponata Cold Eggplant Aubergine

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Ingredients

Adjust Servings:
1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, i throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced

Nutritional information

150.7
Calories
63 g
Calories From Fat
7 g
Total Fat
0.9 g
Saturated Fat
0 mg
Cholesterol
553.8 mg
Sodium
22.6 g
Carbs
4 g
Dietary Fiber
14.4 g
Sugars
2.8 g
Protein
214g
Serving Size

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Caponata Cold Eggplant Aubergine

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    Cuisine:

    This recipe is so close to mine it is uncany. I learned how to make it from my Great Grandmother. We did not add the raisens nor vinegar there seems to mbe enough acid in the tomates. I tried it with the pignole like you suggested and wow I have a new recipe Thanks.

    • 105 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Caponata (Cold Eggplant (Aubergine) Appetizer), I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad , This recipe is so close to mine it is uncany I learned how to make it from my Great Grandmother We did not add the raisens nor vinegar there seems to mbe enough acid in the tomates I tried it with the pignole like you suggested and wow I have a new recipe Thanks , This dish is delicious! Perfect for crackers or crusty bread I forgot to drain tomatoes so it’s got more broth than it should, but I drained and the Caponata was really good I’ll be making this again and again! It makes a HUGE batch perfect for a party Thanks!!


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    Steps

    1
    Done

    Place Eggplant Cubes in a Colander and Sprinkle With Salt, Cover With a Plate and Drain For 30 Minutes.

    2
    Done

    Saute Peppers, Onion and Celery in 2 T of Oil in a Large Skillet Over Medium Heat, Stirring Frequently, Until Onions Are Soft, 8 to 12 Minutes, Remove from Skillet and Set Aside, Add Remaining Oil to Skillet.

    3
    Done

    Squeeze Excess Liquid from Eggplant, Saute in Skillet Over Medium Heat, Stirring Frequently, Until Light Brown, 14 to 18 Minutes, Return Peppers, Onions and Celery Mixture to Skillet and Stir in All Ingredients.

    4
    Done

    Cook For About 25 Minutes, Remove from Stove and Let Stand For About 15 Minutes and Then Refrigerate.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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