EGGPLANT CAPONATA RECIPES

Name: Roasted Eggplant Caponata
Prep time: 15 min
Cook time: 53 min
Total time: 3 h 38 min
Yield: 8 servings
Cuisine: italian
Ingredients: 1 large eggplant (1 1/2 pounds); Good olive oil; 4 ounces jarred roasted red peppers, chopped; 1/2 cup large green olives, pitted and chopped; 1 cup chopped yellow onion; 1/8 teaspoon crushed red pepper flakes; 1 tablespoon minced garlic (3 cloves); 3 tablespoons minced parsley; 2 tablespoons pine nuts, toasted; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons drained capers; 2 tablespoons tomato paste; 1 tablespoon red wine vinegar; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; Toasted pita triangles, for serving

ROASTED EGGPLANT CAPONATA RECIPE | INA GARTEN - FOOD NET…

Roasted Eggplant Caponata Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Total Time 3 hours 38 minutes

Prep Time 15 minutes

Cook Time 53 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

Steps:

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

EGGPLANT CAPONATA RECIPE - FOOD NETWORK

Eggplant Caponata Recipe - Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 25 minutes

Cook Time 25 minutes

Ingredients

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

Nutrition Facts : Calories 138 calorie, FatContent 9 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 199 milligrams, CarbohydrateContent 14 grams, FiberContent 4.5 grams, ProteinContent 2 grams, SugarContent 7 grams

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