CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)
I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.
Provided by axxo3846
Categories Spreads
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
- Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
- Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
- Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.
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Jeremy Whitmire
[email protected]This caponata is a great make-ahead dish. It's even better the next day.
Alamzaib Gohar
[email protected]I've never made caponata before, but this recipe was easy to follow and the results were delicious.
Rabby Ahamed
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this caponata. It's a great way to sneak some veggies into your diet.
Abdulai Washiwu
[email protected]This is the best caponata recipe I've ever tried.
Prince Tshambu
[email protected]I followed the recipe exactly, but my caponata didn't turn out as flavorful as I expected.
Jam Zubair
[email protected]This recipe is a keeper! I'll definitely be making it again.
Md Sahin alam
[email protected]I've made this caponata several times and it's always a hit. It's a great way to impress your guests.
Gerard Mitchell
[email protected]I'm not sure what I did wrong, but my caponata turned out mushy.
MITU Hossain
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Fatu Williams
[email protected]The caponata was a bit too sweet for my taste, but I think that's just a matter of personal preference.
Senorita Shahzadi
[email protected]I've never been a big fan of eggplant, but this recipe changed my mind.
Ridwan barki
[email protected]I made this caponata for a party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation.
Mohammad Raihan
[email protected]This recipe is a great way to use up leftover eggplant.
Froggi Floof
[email protected]Caponata is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. I love the combination of sweet and savory flavors, and the eggplant is always cooked to perfection.