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Eggplant Caponata

Eggplant Caponata recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 376.0
Dietary: Gluten-free, Low-fat, Vegetarian
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
  • 2 Medium Eggplants
  • 1/2 cup Vegetable stock
  • 2 Onions, sliced
  • 1 cup Diced celery
  • 3/4 cup Tomato puree
  • 1/2 cup Vinegar
  • 2 tablespoon Sugar
  • 2 tablespoon Capers
  • 4 tablespoon Raisins or currants, plumped
Directions
  1. 1
    In hot water Salt & pepper Preheat oven to 400F (204ðC).
  2. 2
    Place the eggplants on a baking sheet and prick with a fork.
  3. 3
    Bake until tender but not mushy, about 35-45 minutes.
  4. 4
    When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes.
  5. 5
    Place the cubes in a strainer or drainer.
  6. 6
    In a large saute pan over moderate heat, bring the stock to a boil.
  7. 7
    Add the onions and cook until tender, about 10 minutes.
  8. 8
    Add the celery and cook for 5 minutes.
  9. 9
    Add the tomato puree, vinegar, and sugar, and simmer a few minutes.
  10. 10
    Stir in ther eserved eggplant, capers, and raisins and warm through.
  11. 11
    Adjust the seasoning with salt and pepper.
  12. 12
    Serve at room temperature.
  13. 13
    This can be made a few days ahead of time.
  14. 14
    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.

Keywords: appetizer, baking, boiling, capers, caponata, celery, currants, diced, eggplant, eggplants, international, low-fat, onions, plumped, puree, raisins, sautéing, simmering, sliced, stock
Read it online: https://www.chefs-mate.com/recipe/eggplant-caponata/