CAPONATA 2 | Just A Pinch Recipes

Name: CAPONATA 2 | Just A Pinch Recipes
Total time: 80 min
Ingredients: 1 large eggplant (about 1 1/2 lbs.), cut into 3/4-inch cubes; 6 tablespoon(s) olive oil, divided; ground himalayan sea salt, to taste and divided; 2 cup(s) white onions, chopped; 1 cup(s) celery, washed and thinly sliced; 1 cup(s) red peppers, chopped; 1 cup(s) yellow peppers, chopped; freshly ground black pepper, to taste and divided (i always use mixed peppercorns); 2 large cloves garlic, pressed; 1 tablespoon(s) tomato paste; 2 cup(s) roma tomatoes (about 5), blanched, seeded and diced; 1/2 cup(s) stuffed queen green olives, sliced; 1/4 cup(s) dry red wine; 2 tablespoon(s) balsamic vinegar; 2 tablespoon(s) capers, rinsed and drained; 1/2 teaspoon(s) red pepper flakes, or to taste; 1/2 tablespoon(s) raw sugar; 1 large bay leaf; 1 tablespoon(s) parsley, chopped; 1 tablespoon(s) oregano leaves, chopped; 1 tablespoon(s) basil leaves, chopped plus more for garnish

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Preheat oven to 425º and line a large baking sheet with parchment paper. In a bowl, add eggplant cubes and drizzle on oil; toss to coat. Generously season with ground...

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Dutch oven
Baking sheet
Parchment paper
Oven
Stove
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Wooden spoon
Spoon
Serving bowl
Colander
Kitchen towel

Ingredients

1 large eggplant (about 1 1/2 lbs.), cut into 3/4-inch cubes
6 tablespoon(s) olive oil, divided
ground himalayan sea salt, to taste and divided
2 cup(s) white onions, chopped
1 cup(s) celery, washed and thinly sliced
1 cup(s) red peppers, chopped
1 cup(s) yellow peppers, chopped
freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
2 large cloves garlic, pressed
1 tablespoon(s) tomato paste
2 cup(s) roma tomatoes (about 5), blanched, seeded and diced
1/2 cup(s) stuffed queen green olives, sliced
1/4 cup(s) dry red wine
2 tablespoon(s) balsamic vinegar
2 tablespoon(s) capers, rinsed and drained
1/2 teaspoon(s) red pepper flakes, or to taste
1/2 tablespoon(s) raw sugar
1 large bay leaf
1 tablespoon(s) parsley, chopped
1 tablespoon(s) oregano leaves, chopped
1 tablespoon(s) basil leaves, chopped plus more for garnish