gayle's aubergine (eggplant) caponata on sourdough crustini
(1 rating)
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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(1 rating)
prep time
10 Min
cook time
20 Min
Ingredients For gayle's aubergine (eggplant) caponata on sourdough crustini
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1 smaubergine (eggplant)
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2 clovegarlic
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1 Tbspbalsamic vinegar
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1/2red onion
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1red pepper
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2 stickcelery
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3plum tomatoes
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2 Tbspcapers, rinsed and drained
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1/4 cgreen onion
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1/2 cfresh basil leaves
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olive oil for frying
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pinch or two of sugar for carmelizing
How To Make gayle's aubergine (eggplant) caponata on sourdough crustini
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1chop 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
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2Add onions and peppers, cook 2-3 minutes, add celery, cook 2-3 more minutes.
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3toss 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini:
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