caponata
(1 rating)
The picture is of my Asian eggplants, which grow like crazy. I'm always looking for ways to use them. This is one of our favorites to spread on some home made bread or toss with pasta. I promise to post a picture of the finished product next time I make it!
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
25 Min
Ingredients For caponata
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2 mdeggplant
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1/2 ceach, pitted kalamata and green olives
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1 lgonion, chopped
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6sun-dried tomatoes, (packed in olive oil) minced
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1/2 ctomato paste
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1 ctomato sauce
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6anchovy filets
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2 Tbspcapers
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handful of chopped parsley
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oregano, salt, pepper
How To Make caponata
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1Roast the eggplant on foil in 350° oven for half hour. Cool to touch and cut into small cubes.
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2Saute’ onion and garlic. Add eggplant to onions and garlic and cook to blend. Add sun-dried tomatoes, tomato paste, tomato sauce, and anchovies. Cook to blend.
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3Add the capers, parsley and olives to onion/eggplant mix. Season with oregano, salt and pepper.
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4This is best if prepared one day in advance. Bring to room temp before serving. Spread on bread or crackers. It’s also a great pasta sauce…toss in some penne.
- 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!
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