Ingredients
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1
-
2
-
2
-
1
-
2
-
2
-
2
-
6
Directions
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. |
