Eggplant Caponata
Main Dishes • European
Description
This recipe was shared with us by John Smith, a chef at popular American restaurants.
Ingredients
- Eggplants 35 oz
- Spanish onions 5 oz
- Garlic 0 oz
- Celery salt 5 oz
- Malt Vinegar 0 fl oz
- Tomatoes 15 oz
- Capers 5 oz
- Olive Oil 0 fl oz
- Basil 0 oz
- Olives stuffed with lemon 5 oz
- Kalamata olives 5 oz
- Thyme 0 oz
- Fennel 5 oz
- Courgette 5 oz
- Pistachios 0 oz
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Peel the eggplants and cut them into large cubes.
Step 2
Salt them and let them sit to remove excess bitterness.
Step 3
Then squeeze out the excess moisture and fry in vegetable oil.
Step 4
Cut the zucchini into large cubes and fry separately.
Step 5
Blanch the celery and fennel in water, then fry them, adding the wine vinegar at the end.
Step 6
Sauté minced garlic and red onion in olive oil. Combine with peeled tomatoes and sauté a bit, adding water or vegetable broth.
Step 7
Then pour in the wine vinegar, add black olives, green olives, capers, thyme, and let it simmer for a bit.
Step 8
Add the fennel, celery, zucchini, then add the pine nuts, basil, and finally the fried eggplant.
Step 9
Keep the dish on the heat for another 2–3 minutes.
Step 10
Remove from heat and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!