Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini

Lisa 'Gayle' Goff

By
@GayleGoff

Our mystery ingredients were GREAT this week (eggplant and balsamic vinegar) This is my first entry into the challenge, wish me luck.


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Prep:

10 Min

Cook:

20 Min

Ingredients

1 small
aubergine (eggplant)
2 clove
garlic
1 Tbsp
balsamic vinegar
1/2
red onion
1
red pepper
2 stick
celery
3
plum tomatoes
2 Tbsp
capers, rinsed and drained
1/4 c
green onion
1/2 c
fresh basil leaves
olive oil for frying
pinch or two of sugar for carmelizing

Directions Step-By-Step

1
chop all the vegetables into uniform pieces, drizzle olive oil into pan and fry eggplant on high 4-5 minutes, add garlic, salt and sugar to caramelize
2
Add onions and peppers, cook 2-3 minutes, add celery, cook 2-3 more minutes.
3
toss in tomatoes, capers and olives toss about 1 minute just to heat the last additions then add balsamic and basil. Serve warm, room temprature or cold the next day. You can use this as a side under fish, chicken, veal or pork or serve on crustinis for a lighter fair.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy