EGGPLANT CAPONATA RECIPE - FOOD NETWORK
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
DEEP-FRIED RECIPES | BBC GOOD FOOD
Master the art of deep-frying and serve a range of crispy delights at a buffet. Choose from battered chicken, chips, croquettes, sweet doughnuts and churros.
Provided by Good Food team
Number Of Ingredients 1
More about "vegetable caponata recipes"
AUBERGINE STEW | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 199 calories per serving
- Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
- Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
- Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
- When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
- Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
- Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
CELERY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
AUBERGINE STEW | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 199 calories per serving
- Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
- Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
- Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
- When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
- Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
- Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
MARY BERRY AUBERGINE CAPONATA RECIPE | BBC LOVE TO COOK, 2021
From thehappyfoodie.co.uk
Cuisine Italian
Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.
Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.
Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.
Mary’s tips:
Can be made up to a day ahead and reheated to serve.
Freezes for up to a month.
VEGETABLE PARMESAN | GIADZY
From giadzy.com
57 AUBERGINE RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EGGPLANT RECIPES | ALLRECIPES
From allrecipes.com
40 EASY MEDITERRANEAN RECIPES – A COUPLE COOKS
From acouplecooks.com
10 MOST POPULAR ITALIAN VEGETABLE DISHES - TASTEATLAS
From tasteatlas.com
EGGPLANT PARMESAN RECIPES | ALLRECIPES
From allrecipes.com
TRADITIONAL FRENCH RATATOUILLE RECIPE
From thespruceeats.com
OLD SCHOOL ITALIAN RECIPES ARCHIVES – HOMEMADE ITALIAN C…
From homemadeitaliancooking.com
100+ VEGAN DINNER RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
THE 2022 FEEL-GOOD “CLEANSE” | GIADZY
From giadzy.com
10 MOST POPULAR ITALIAN VEGETABLE DISHES - TASTEATLAS
From tasteatlas.com
EGGPLANT PARMESAN RECIPES | ALLRECIPES
From allrecipes.com
RECIPES - CATELLI BROTHERS
From catellibrothers.com
48 COURGETTE RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPES ARCHIVE - CHIAPPAS SISTERS
From thechiappas.com
OLD SCHOOL ITALIAN RECIPES ARCHIVES – HOMEMADE ITALIAN C…
From homemadeitaliancooking.com