Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini

2
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.

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini

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.

Printable Recipe Card

About Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini

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




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