Tomato and Eggplant Caponata
If you have approximately 45 minutes to spend in the kitchen, Tomato and Eggplant Caponata might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 86 calories, 2g of protein, and 5g of fat. For 82 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. 53 people found this recipe to be scrumptious and satisfying. It is brought to you by foodandspice.blogspot.com. A mixture of olive oil, brown sugar, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is pretty good. Similar recipes include Eggplant Caponata, Eggplant Caponata, and Eggplant Caponata.
Servings: 10
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon brown sugar (optional)
2 tablespoons capers
1/2 teaspoon cayenne
2 stalks celery, finely sliced
1 teaspoon curry powder (optional)
2 medium eggplants, peeled and cut into small cubes
large handful fresh parsley, chopped
1 clove garlic, minced
1 teaspoon ground cumin
fresh ground black pepper to taste
2 jalapeños, seeded and finely chopped
2/3 cup Kalamata olives, pitted and chopped
2 tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon sea salt, or to taste
2 teaspoons sea salt
3 large tomatoes, seeded and finely chopped
Equipment:
sieve
kitchen towels
sauce pan
frying pan
Cooking instruction summary:
Place the eggplant cubes in a strainer and sprinkle with the salt. Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside. Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and saut for 5 to 10 minutes or until the vegetables are tender.Now add the tomatoes, jalapeos, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes. Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned. Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning. Remove from heat and let cool to room temperature.Garnish with parsley and serve with flatbreads or toasted pitas.
Step by step:
1. Place the eggplant cubes in a strainer and sprinkle with the salt.
2. Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.
3. Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and saut for 5 to 10 minutes or until the vegetables are tender.Now add the tomatoes, jalapeos, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes.
4. Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned.
5. Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.
6. Remove from heat and let cool to room temperature.
7. Garnish with parsley and serve with flatbreads or toasted pitas.
Nutrition Information:
covered percent of daily need
