Caponata
Caponatan is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 4 and costs $1.3 per serving. One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 237 calories. This recipe from A Family Feast has 62 fans. A mixture of black pepper, sugar, eggplant, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is outstanding. Caponata, Caponata, and Caponata are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
½ teaspoon freshly ground black pepper
½ cup sliced celery
1 medium eggplant cut into one inch cubes, skin left on (about 3 cups or so)
¼ cup extra virgin olive oil
Fresh chopped basil, for garnish
¼ cup golden raisins, regular raisins or currants
1 cup chopped onion
1 teaspoon dry oregano
1 whole red bell pepper, cored and seeded and cut into one inch pieces
¼ cup red wine vinegar
1 teaspoon salt
4 teaspoons sugar
2 cups fresh juicy tomatoes, cored and cut into large chunks
Equipment:
frying pan
Cooking instruction summary:
In a large skillet, heat oil over medium to medium high heat and add celery. Cook for two minutes until it starts to crisp. Add eggplant and cook for two more minutes. Add onions and cook for about three more minutes then add red peppers. Cook for about three minutes then add tomatoes, raisins and dry oregano. Reduce to a medium simmer and simmer for about ten minutes or until the liquid has thickened and the vegetables tender. Remove from heat and stir in the vinegar, sugar, salt and pepper. Sprinkle with fresh chopped basil. Caponata can be eaten hot, at room temperature, or chilled.
Step by step:
1. In a large skillet, heat oil over medium to medium high heat and add celery. Cook for two minutes until it starts to crisp.
2. Add eggplant and cook for two more minutes.
3. Add onions and cook for about three more minutes then add red peppers. Cook for about three minutes then add tomatoes, raisins and dry oregano. Reduce to a medium simmer and simmer for about ten minutes or until the liquid has thickened and the vegetables tender.
4. Remove from heat and stir in the vinegar, sugar, salt and pepper. Sprinkle with fresh chopped basil. Caponata can be eaten hot, at room temperature, or chilled.
Nutrition Information:
covered percent of daily need
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