caponata
(1 RATING)
This was a recipe I found on WW. It is not my mother's but it is still good all the same.
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 medium eggplant - peeled and diced.
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil, extra virgin
- 1 small onion - chopped
- 3 cloves garlic - minced
- 1 - celery salt - diced
- 1 cup diced tomatoes
- 1 tablespoon basil
- 2 tablespoons vinegar
- 1 tablespoon capers
How To Make caponata
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Step 1In a colander, toss egplant with salt; let stand for about an hour. Rinse well with cold water, drain, and pat dry with paper towels.
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Step 2In a skillet, heat oil, saute onion and garlic until soft. Add 1/4 cups of water, stiring until softened. Add celery and vinegar. Cook covered - 5 minutes. Stir in eggplant with a 1/3 cup of water, cook until soft. Stir in tomatoes, basil, and capers, cook approximately 10 more minutes covered. Cook for an additional 4 minutes uncovered.
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Step 3Serve on Endive for a healthy alternative, but you can also serve on some nice crusty bread.
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