Eggplant Caponata
Description
This International appetizer features Eggplants, Vegetable stock, Onions, sliced, Diced celery. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
In hot water Salt & pepper Preheat oven to 400F (204ðC).
-
Place the eggplants on a baking sheet and prick with a fork.
-
Bake until tender but not mushy, about 35-45 minutes.
-
When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes.
-
Place the cubes in a strainer or drainer.
-
In a large saute pan over moderate heat, bring the stock to a boil.
-
Add the onions and cook until tender, about 10 minutes.
-
Add the celery and cook for 5 minutes.
-
Add the tomato puree, vinegar, and sugar, and simmer a few minutes.
-
Stir in ther eserved eggplant, capers, and raisins and warm through.
-
Adjust the seasoning with salt and pepper.
-
Serve at room temperature.
-
This can be made a few days ahead of time.
-
Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 376.0kcal
- % Daily Value *
- Total Fat 30.4g47%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 28.6mg2%
- Total Carbohydrate 26.6g9%
- Dietary Fiber 3.9g16%
- Sugars 22.6g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, baking, boiling, capers, caponata, celery, currants, diced, eggplant, eggplants, international, low-fat, onions, plumped, puree, raisins, sautéing, simmering, sliced, stock
