CAPONATA WITH PINE NUTS AND RAISINS
Make and share this Caponata With Pine Nuts and Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
- Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
- Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
- When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.
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Samiyah Colon
[email protected]Overall, I thought this caponata was a good recipe. It was easy to make and the flavors were well-balanced.
Ian Michigan
[email protected]This caponata is a bit too spicy for my taste. I would recommend using less red pepper flakes.
Amanyire Richard
[email protected]I'm not sure what went wrong, but my caponata turned out mushy. I think I cooked it for too long.
Danbou Haydara
[email protected]This caponata is a great way to get your kids to eat vegetables. My kids loved the sweet and savory flavors.
Saffwath Saffwath anas
[email protected]I love the pop of color that the pine nuts and raisins add to this caponata.
Scott Morehouse
[email protected]This caponata is a delicious and healthy side dish. I served it with grilled chicken and it was a perfect pairing.
SL PK
[email protected]I'm always looking for new ways to cook eggplant. This caponata recipe is a keeper!
Greg Green
[email protected]This caponata is a great make-ahead dish. I made it the day before a party and it was even better the next day.
Abd Sattar
[email protected]I love the idea of adding pine nuts and raisins to caponata. I'll definitely try this recipe next time I have eggplant on hand.
New bangla tips bd
[email protected]I followed the recipe exactly and my caponata turned out too salty. I think I'll use less salt next time.
Caden Coberly
[email protected]This caponata is a bit too sweet for my taste. I would recommend using less sugar or honey.
Waseem akhter
[email protected]I'm not a huge fan of eggplant, but this caponata was surprisingly good. The sweetness of the raisins and pine nuts really balanced out the bitterness of the eggplant.
alex Roon
[email protected]This recipe is a great way to use up leftover eggplant. I also added some chopped zucchini and bell pepper to the mix.
Nicky Cloete
[email protected]I made this caponata for a dinner party and it was a hit! Everyone loved the unique flavors and textures.
dereje demissie
[email protected]This caponata recipe was easy to follow and turned out great! The flavors were well-balanced and the eggplant was cooked perfectly.
Langa Khanyile
[email protected]Caponata is a delicious and versatile dish that's perfect for summer potlucks and gatherings. I love the combination of sweet and savory flavors, and the pine nuts and raisins add a nice crunch and sweetness.