ROASTED EGGPLANT CAPONATA - Chef Kai Chase
Roasted Eggplant Caponata: A Southern Sicilian treat with roasted eggplant, sun-dried tomatoes, capers, and pine nuts. Perfect for appetizers or a light main course. Enjoy the harmonious flavors room...
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 chefkaichase.com.
Ingredients
- 1 eggplant, small cubed and roasted
- 1 Tbs sun-dried tomato, chopped
- 1 zucchini, small cubed
- 1 Lb. roma tomatoes, seeded and chopped
- 4 oz. jarred roasted red pepper, chopped
- ⅓ cup green olives, pitted and chopped
- 1 Tbs minced garlic
- 2 Tbs pine nuts, toasted
- 1 Tbs capers, drained
- 1 small white onion, chopped
- 1 Tbs fresh parsley, chopped
- 3 Tbs sherry vinegar
- 2 Tbs fresh oregano, chopped
- EVO (extra virgin olive oil)
- sea salt and pepper to taste
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