Caponata Bake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 55 min.
Ready in
Ingredients
for
6
- Ingredients
- ¼ cup good quality olive oil
- 1 medium Eggplant (chopped 1/2-inch dice)
- 1 onion (chopped)
- 2 stalks Celery (1/2-inch dice)
- 2 cups Plum tomato (seeded and diced)
- 4 cloves garlic cloves (minced)
- 2 Tbsps toasted Pine nuts
- ¼ cup Red wine vinegar
- ½ cup green Italian olive
- 1 Tbsp granulated sugar
- 0.333 cup fresh, italian parsley (minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- fresh Basil for garnish (optional)
Preparation steps
1.
Heat the olive oil over medium-high heat, in a large saucepan or skillet with a lid. Add eggplant and onions and cook, stirring occasionally for about 8 to 10 minutes. Add celery, tomatoes, and garlic and cook for an additional 8 to 10 minutes, stirring occasionally. Add all remaining ingredients except the basil leaves. Cover, reduce heat, and slowly simmer for about 10 to 15 minutes, stirring on occasion. Remove the cover if the mixture becomes too moist.
2.
For best flavor, refrigerate overnight. Taste and adjust seasonings by adding a touch of sugar, vinegar or salt and pepper, if necessary.
3.
Garnish with fresh basil leaves if desired. Best served at room temperature. May be served either warm or cold. Freeze in airtight containers.
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