Caponata Frittata with Grilled Panettone - Recipes List

Name: Caponata Frittata with Grilled Panettone - Recipes List
Ingredients: 3 tablespoons extra virgin olive oil (EVOO); 1 small eggplant (about 1/4 pound), quartered and sliced 1/4-inch thick (I leave on half the skin – I like the color and texture it gives the dish); 1 small onion, thinly sliced; 2 cloves garlic, chopped; Salt and freshly ground pepper; 2 small plum tomatoes, seeded and chopped; 3 tablespoons chopped green or black olives, or a combination; 1 roasted pepper, sliced; 1 fresh chili or Italian hot cherry pepper, chopped; Flat leaf parsley, chopped (a generous handful); A few leaves fresh basil, torn (optional); 6 large eggs; 1/2 cup freshly grated Parmigiano Reggiano cheese (2 generous handfuls); 2 tablespoons butter, softened; 2 thick slices panettone bread, halved; Honey, for drizzling

recipes-list.com

Pre-heat the oven to 400°. In a small, ovenproof nonstick skillet, heat the EVOO, three turns of the pan, over medium heat. Add the eggplant, onion and garlic, season with salt and pepper and cook

Keywords

recipe
list
recipes
catalog
cooking
kitchen
meal
breakfast
taste
lunch
dinner
ingredients
directions

View Original

Share this recipe:

Ingredients

3 tablespoons extra virgin olive oil (EVOO)
1 small eggplant (about 1/4 pound), quartered and sliced 1/4-inch thick (I leave on half the skin – I like the color and texture it gives the dish)
1 small onion, thinly sliced
2 cloves garlic, chopped
Salt and freshly ground pepper
2 small plum tomatoes, seeded and chopped
3 tablespoons chopped green or black olives, or a combination
1 roasted pepper, sliced
1 fresh chili or Italian hot cherry pepper, chopped
Flat leaf parsley, chopped (a generous handful)
A few leaves fresh basil, torn (optional)
6 large eggs
1/2 cup freshly grated Parmigiano Reggiano cheese (2 generous handfuls)
2 tablespoons butter, softened
2 thick slices panettone bread, halved
Honey, for drizzling