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Fabulous Eggplant Caponata

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Ingredients

Adjust Servings:
1/2 cup olive oil
2 medium eggplants, cut into 1-inch cubes
1 onion, chopped
3 celery ribs, chopped
6 garlic cloves, minced
1/4 cup tomato paste
1 cup fresh tomato, chopped
1/2 cup green olives, chopped
1/3 cup raisins
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons capers
1/4 teaspoon crushed red pepper flakes
1/4 cup pine nuts, toasted
1 bunch parsley, stemmed and chopped

Nutritional information

166.1
Calories
108 g
Calories From Fat
12.1 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
185.6 mg
Sodium
14.8 g
Carbs
4.4 g
Dietary Fiber
8.6 g
Sugars
2.2 g
Protein
168g
Serving Size

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Fabulous Eggplant Caponata

Features:
    Cuisine:

    There are so many layers of flavor in this, and they all come together to create something unexpected and wonderful. This recipe came from The Week magazine, and I am submitting it here so I'll have it handy. Although the recipe doesn't call for it, a sprinkling of shredded parmesan before serving is tasty. It also freezes nicely.

    • 90 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Fabulous Eggplant Caponata, There are so many layers of flavor in this, and they all come together to create something unexpected and wonderful This recipe came from The Week magazine, and I am submitting it here so I’ll have it handy Although the recipe doesn’t call for it, a sprinkling of shredded parmesan before serving is tasty It also freezes nicely , There are so many layers of flavor in this, and they all come together to create something unexpected and wonderful This recipe came from The Week magazine, and I am submitting it here so I’ll have it handy Although the recipe doesn’t call for it, a sprinkling of shredded parmesan before serving is tasty It also freezes nicely


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    Steps

    1
    Done

    Put 1 Inch Oil in Deep Pot or Large Skillet Over Medium High Heat. in Batches, Add Eggplant and Fry, Stirring Occasionally, Until Lightly Browned and Tender, 10 - 12 Minutes. Drain on Paper Towels, Season With Salt.

    2
    Done

    Drain All but 1/4 Cup Oil and Return to Medium High Heat. Add Onion, Celery, and Garlic and Season With Salt and Pepper. Cook Until Golden Brown, 15 Minutes. Add Tomato Paste and Cook, Stirring Constantly Until Lightly Caramelized, 3 Minutes.

    3
    Done

    Reduce Heat to Medium. Add Next 7 Ingredients and 1/4 Cup Water. Cook, Stirring Frequently, Until Tomatoes Break Down, 15 Minutes. Turn Off Heat, Stir in Pine Nuts, Parsley, Lemon Juice and Eggplant. Cool to Room Temperature, Serve With Crostini.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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