Eggplant Caponata

Eggplant Caponata
Photo by Becky Luigart-Stayner

Ingredients

  • 6 cups diced peeled eggplant (about 1 pound)
  • 1 cup diced seeded plum tomato
  • 2 garlic cloves, minced
  • ¼ cup chopped pitted kalamata olives
  • 1 cup diced seeded plum tomato
  • 1 ½ teaspoons salt
  • 4 teaspoons olive oil, divided
  • + 17 more ingredients
    • 2 teaspoons capers
    • ¼ cup chopped pitted kalamata olives
    • 1 ½ teaspoons salt
    • 2 garlic cloves, minced
    • 4 teaspoons olive oil, divided
    • ¼ cup golden raisins
    • ¼ cup golden raisins
    • ¼ cup red wine vinegar
    • 1 cup chopped onion
    • ¼ cup sugar
    • 6 cups diced peeled eggplant (about 1 pound)
    • 1/3 cup chopped fresh parsley
    • 1 cup chopped onion
    • ¼ cup sugar
    • 1/3 cup chopped fresh parsley
    • 2 teaspoons capers
    • ¼ cup red wine vinegar

Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; drain. Set aside. Place eggplant in a colander; sprinkle with salt. Toss well. Drain 1 hour. Rinse well; pat dry with paper towels. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sau...

View full recipe at My Recipes

Comments

Variations on Eggplant Caponata

  • Eggplant Caponata
    • 4 T olive oil
    • 2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
    • 1 large yellow onion, chopped
    • +10 other ingredients
  • Eggplant Caponata
    • 2 teaspoon(s) sugar
    • 2 tablespoon(s) brined capers
    • 2 tablespoon(s) red wine vinegar
    • 1 teaspoon(s) pine nuts
    • 1 1-pound eggplant
    • 1 medium tomato
    • +4 other ingredients


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