Caponata ‘ Eggplant and Lots of Good Things!

This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and...

Italian

📊 Recipe Overview

⏱️

50 Total Time

👥

6 Servings

⭐⭐

medium Difficulty

📝 Description

This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and...

🥘 Ingredients

Servings:

Original: 6

1/2 cup rosemary oil or 1/2 cup olive oil
1 large eggplant, peeled and cubed (1/2 inch)
1 cup diced celery
1 onion, sliced
2 garlic cloves, minced
1 cup diced tomato
1/4 cup sun-dried tomato packed in oil
1 cup sliced black olives
1/4 cup capers, rinsed and drained
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons pine nuts, chopped
1/3 cup balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

📋 Instructions

In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
Add remaining ingredients and simmer for 15 minutes.
Stirring occasionally!
Jar or place in a sealed container and refrigerate over night.
Serve cooled.
Season with salt and pepper if needed.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

💡 Cook pasta in well-salted water for the best flavor.
💡 Reserve some pasta water to help bind the sauce.
💡 Don't rinse pasta after cooking unless making a cold salad.
💡 Add pasta to sauce, not sauce to pasta, for better coating.

Nutrition Facts

Per Serving

Serving Size: 1 portion (6 servings per recipe)

Calories 16

% Daily Value*

Total Fat 0.8g 1%

Saturated Fat 0.1g 1%

Sodium 67.4mg 3%

Protein 0.3g 1%

Additional Nutrition

Carbohydrates 2.3

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.