Free Recipe Roasted Eggplant Caponata
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Roasted Eggplant Caponata Recipe
2 lb Eggplant; any variety,
-sliced lengthwise
; into 1/4 slices
3 tb Olive oil
3/4 c Chopped yellow onions
5 Garlic cloves; roasted
1 c Diced celery
1-1/2 c Seeded and chopped tomatoes;
-fresh or canned
2 tb Drained capers
3 tb Toasted pine nuts
2 tb Golden raisins or currants
16 Kalamata olives; chopped
2 tb Light-brown sugar
1/3 c Red wine vinegar
Kosher salt; to taste
Red chile flakes; to taste
Roasted Eggplant Caponata Preparation
Preheat the oven to 400 degrees. Lay the eggplant slices on the baking sheet in a single layer. Roast for 20 to 25 minutes or until tender and lightly browned. Remove. Dice and reserve. In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season to taste with salt and chile flakes. Refrigerate, covered, for 4 hours or overnight. Bring to room temperature before serving. May be kept, refrigerated, for up to 5 days. This recipe yields 6 to 8 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK – (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 09-22-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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