EGGPLANT CAPONATA
Steps:
- Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
- SERVES 6
- Calories: 138
- Total Fat: 9 grams
- Saturated Fat: 1 grams
- Protein: 2 grams
- Total carbohydrates: 14 grams
- Sugar: 7 grams
- Fiber: 4.5 grams
- Cholesterol: 0 milligrams
- Sodium: 199 milligrams
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Zowi Dawit
[email protected]I've been making this caponata for years and it's always a hit with my family and friends. It's a delicious and versatile dish that can be served as an appetizer, a side dish, or even a main course.
Deepika Chaudhary
[email protected]This caponata is a great way to use up leftover vegetables. I often make it with whatever vegetables I have on hand.
Waka Waka
[email protected]I love making this caponata in the summer when fresh tomatoes and eggplant are in season. It's the perfect dish to enjoy on a warm evening.
Diz wavoko_tz
[email protected]This caponata is a great option for a vegetarian main course. It's hearty and flavorful, and it can be served with a variety of sides.
Nick Reichard
[email protected]I would give this recipe a 3 out of 5 stars. It's a good basic recipe, but it could be improved with a few tweaks.
Mostakeem Khan
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
hossein mobarok
[email protected]This recipe is missing some important ingredients. I would recommend adding some garlic, basil, and oregano.
Tek Shrestha
[email protected]The eggplant in my caponata was tough and chewy. I think I might have overcooked it.
Pradip Tamang
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend using less sugar next time.
Tukaleni Simeon
[email protected]I'm not sure what went wrong, but my caponata turned out bland and watery. I think I might have added too much liquid.
Narendra Shahu
[email protected]This caponata is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy sauce.
Saneliso Shezi
[email protected]I love the combination of flavors in this caponata. The eggplant, tomatoes, and onions are all cooked to perfection.
Skye 1133
[email protected]This caponata is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Mian Tahir
[email protected]I followed the recipe exactly and the caponata turned out perfectly. It was so good that I ate it all in one sitting!
Mohitkumar Chhibber
[email protected]This caponata is a great way to use up leftover eggplant. I had some eggplant that was starting to go bad, so I decided to make this dish. It turned out great! The eggplant was tender and flavorful, and the sauce was delicious.
Malik Hazrat
[email protected]I'm not a big fan of eggplant, but I decided to try this recipe anyway. I'm so glad I did! The eggplant was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
FAWAZ ALJAYYOUSI
[email protected]This is my new favorite eggplant dish! It's so flavorful and versatile. I've served it as an appetizer, a side dish, and even as a main course. It's always a hit.
Unseen gamer “the gamer”
[email protected]I made this caponata for a potluck and it was a huge success! Everyone loved it. I especially liked the way the eggplant and tomatoes softened and caramelized in the oven.
Sania Kamran
[email protected]This eggplant caponata is a delightful dish that is easy to make and packed with flavor. The combination of eggplant, tomatoes, onions, and capers is perfect, and the addition of pine nuts and raisins adds a nice touch of sweetness and crunch. I serv