Eggplant Caponata
Eggplant Caponata recipe: modern update
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bigoven.com.
Ingredients
- Makes 6 generous servings
- 4 baby Italian eggplants cut in 1/2-inch dice
- 1/2 cup extra-virgin olive oil--less
- Salt
- 2 medium Spanish onions cut in small dice
- 4 garlic cloves thinly sliced
- 6 tablespoons shelled pistachios (preferably Sicilian*), toasted
- 6 tablespoons currants
- 1 tablespoon minced drained peperoncini
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon unsweetened cocoa
- 4 teaspoons fresh thyme leaves
- 1 1/2 cups plain tomato sauce
- 1/2 cup balsamic vinegar
More Like This
Eggplant Caponata — Easy Italian Recipe | Petite Gourmets
petitegourmets.com
Eggplant Caponata
bigoven.com
/images.kitchenstories.io/communityImages/f82b9226c459ab8c2b41fee26b575b84_c015e66a-0690-437a-9c02-3c323f25d209.jpg)
Eggplant Caponata 💜 | Recipe | Kitchen Stories
kitchenstories.com
Eggplant Caponata Recipe | Foodstories
foodstories.shop
Eggplant Caponata (Gluten-Free, Vegan/Plant-based, Sugar-Free) | Nutritionicity
nutritionicity.com
Eggplant Coponata – La Cuisine
lacuisine-bozeman.com
Eggplant Caponata - AMY'S GARDEN
amysorganicgarden.com
Recipe: <!-- -->Sicilian-Style Eggplant Caponata<!-- --> | Whole Foods Market
wholefoodsmarket.com