A caponata is a salad made from cooked vegetables. I just love those. You can have them on garlic-grated bread as an appetizer, or as a side dish with couscous or roasted quinoa.
Eggplant Caponata
Cathy B A caponata is a salad made from cooked vegetables. I just love those. You can have them on garlic-grated bread as an appetizer, or as a side dish with couscous… Appetizers Eggplant Caponata European Print This
Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
- 1 eggplant, peeled and diced
- 2 tablespoons raisins
- 4 tablespoons olive oil 1 onion, diced
- 4 garlic cloves, minced
- 1/2 jalapeno, chopped
- 1 tablespoon tomato paste 1 tomato, diced
- 2 tablespoons green olives, pitted and chopped
- 1 tablespoon capers
- 1 lemon juice
- Salt and pepper
Instructions
Heat 2 tablespoons olive oil in a skillet and saute the onion, garlic, and jalapeno until tender and golden, about 7 minutes. Add the tomato paste and the tomatoes and cook for another 2 minutes. Season with salt and pepper and transfer to a bowl. Heat the remaining olive oil, and saute the eggplant until brown on all sides, about 7 minutes. Season with salt and pepper and transfer to the bowl. Add the raisins, olives, capers and lemon juice. Toss well and enjoy!
