EGGPLANT WATER RECIPES

Name: Caponata
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 20
Cuisine: American
Ingredients: 2 T olive oil (for frying only); 2 cloves garlic, crushed or minced (I used 4 cloves); 1 pc. large eggplant, sliced, pared, and cut in small cubes (about 3 cups); 1/2 cup chopped green pepper; 1/2 cup chopped onion; 1/4 cup finely chopped parsley; 1 tablespoon sugar; 1/2 teaspoon crushed oregano; 1/4 teaspoon crushed basil; 1 teaspoon Kosher salt; Few grains black pepper; 1 cup canned tomato paste; 1/4 cup water; 1 cup red wine vinegar (5% acidity) (white vinegar can be substituted); 1 can (4 ounces) mushroom stems and pieces (optional)

EGGPLANT APPETIZER - CAPONATA - SBCANNING.COM - HOMEMADE ...

Eggplant Appetizer - Caponata - SBCanning.com - homemade ... image

Caponata

Provided by Canning Homemade

Categories Main Course

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 20

Number Of Ingredients 15

Ingredients

2 T olive oil (for frying only)
2 cloves garlic, crushed or minced (I used 4 cloves)
1 pc. large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup finely chopped parsley
1 tablespoon sugar
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 teaspoon Kosher salt
Few grains black pepper
1 cup canned tomato paste
1/4 cup water
1 cup red wine vinegar (5% acidity) (white vinegar can be substituted)
1 can (4 ounces) mushroom stems and pieces (optional)

Steps:

Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix.
Cover tightly and cook over low heat about 10 minutes. Meanwhile, blend sugar, oregano, basil, salt, and pepper.
Add tomato paste, water, and vinegar; mix well. Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender.
The eggplant will definitely loose its firmness due to stirring, but that's ok.
Ladle into jars, remove air bubbles and fill to 1/2 headspace.
Wipe rims, add hot lids and rings. Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars.
Makes 5 cups

EGGPLANT WITH GARLIC SAUCE (????) | MADE WITH LAU

Eggplant with Garlic Sauce (????) | Made With Lau image

Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Provided by Made With Lau

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 17

Ingredients

22 oz Chinese eggplant
2 oz fresh shiitake mushrooms
4 mini sweet peppers
5 cloves garlic
0.5 oz ginger
5 dried red chilies
3 pieces green onion
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp vinegar
3 tbsp brown sugar
0.5 tbsp ground bean sauce
2 tsp cornstarch
1 tbsp Shaoxing cooking wine
4 tbsp water
1 tsp sesame oil

Steps:

We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients.
Next, we’ll prepare our Yuxiang sauce by mixing:
Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

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