Caponata
Caponata is an moderately easy dinner. Made with 1 small (3/4 lb.) eggplant, quartered, but not peeled, 2 tbsp. light brown sugar, 1/4 c. red wine vinegar, 1/2 c. tomato paste and 1 tsp. finely crushed dried or chopped fresh basil, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cut eggplant quarters into 1/2-inch slices.
In colander, sprinkle with salt and drain one hour.
In 1-quart saucepan over low heat, stir vinegar and sugar until dissolved.
Stir in tomato paste, basil, olives and capers.
Continue heating, stirring occasionally until thickened (about 20 minutes).
In large skillet, heat 1/3 cup oil and fry single layers of eggplant (both sides) until brown, adding more oil as needed until all is cooked.
In same pan, add 2 tablespoons oil.
Over low heat, cook vegetables until tender.
Add tomato mixture and eggplant.
Toss gently. Chill.
Serve with rye bread or pumpernickel.
Makes 2 1/2 cups.
π· Perfect Pairings
Complete your meal with these
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