Caponata (Eggplant Appetizer) Recipe - Cooking Index

Name: Caponata (Eggplant Appetizer) Recipe - Cooking Index
Ingredients: 1 1/2 lbs / 681g / 24oz Unpeeled eggplant - cut in>>; 3/4 Cubes; 1 tablespoon / 15ml Kosher salt; 1/2 cup / 118ml Olive oil; 1 cup / 62g / 2.2oz Coarsely diced onion; 4 cups / 948ml Sweet red peppers cut>> (medium) - Into 3/4" squares - (2 1/2 c.); 1 cup / 110g / 3.9oz Celery - coarse dice; 8 cups / 500g / 17oz Ripe Italian tomatoes>> (medium) - Pureed to make 2 c. Puree.; 1/4 cup / 59ml Red wine vinegar; 2 tablespoons / 30ml Sugar; 1/2 teaspoon / 2.5ml Minced garlic; 3 tablespoons / 45ml Black olives - pitted, sliced,; Capers*; Salt and ground black pepper

www.cookingindex.com

Sauces recipe for Caponata (Eggplant Appetizer) - * if using salted Italian capers, rinse off salt and allow capers to sit in water for 1 hour before useSprinkle the eggplant with the coarse salt and...

Keywords

caponata (eggplant appetizer) recipe sauces recipe for caponata (eggplant

View Original

Share this recipe:

Ingredients

1 1/2 lbs / 681g / 24oz Unpeeled eggplant - cut in>>
3/4 Cubes
1 tablespoon / 15ml Kosher salt
1/2 cup / 118ml Olive oil
1 cup / 62g / 2.2oz Coarsely diced onion
4 cups / 948ml Sweet red peppers cut>> (medium) - Into 3/4" squares - (2 1/2 c.)
1 cup / 110g / 3.9oz Celery - coarse dice
8 cups / 500g / 17oz Ripe Italian tomatoes>> (medium) - Pureed to make 2 c. Puree.
1/4 cup / 59ml Red wine vinegar
2 tablespoons / 30ml Sugar
1/2 teaspoon / 2.5ml Minced garlic
3 tablespoons / 45ml Black olives - pitted, sliced,
Capers*
Salt and ground black pepper