Tomato and Eggplant Caponata
Ready in : 45 mins
Tomato and Eggplant Caponatan is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 86 calories, 2g of protein, and 5g of fat. This recipe serves 10 and costs 82 cents per serving. If you have ground cumin, eggplants, capers, and a few other ingredients on hand, you can make it. It is brought to you by foodandspice.blogspot.com. 53 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid.
Ingredients
balsamic vinegar
2 tablespoons
brown sugar
1 tablespoon
capers
2 tablespoons
cayenne
0.5 teaspoon
celery
2 stalks
curry powder
1 teaspoon
eggplants
2 medium
parsley
1 large handful
garlic
1 clove
ground cumin
1 teaspoon
ground pepper
10 servings
jalapeños
2
kalamata olives
0.6666667 cup
olive oil
2 tablespoons
onion
1 small
sea salt
0.5 teaspoon
sea salt
2 teaspoons
tomatoes
3 large
Cooking in Steps
-
1Place the eggplant cubes in a strainer and sprinkle with the salt.
eggplant
salt
sieve -
2Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.
tea
kitchen towels -
3Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and saut for 5 to 10 minutes or until the vegetables are tender.Now add the tomatoes, jalapeos, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes.
curry powder
brown sugar
vegetable
olive oil
tomato
ground cayenne pepper
.jpg "vinegar")
vinegar
capers
celery
garlic
olives
cumin
onion
sauce pan
frying pan -
4Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned.
olive oil
eggplant
frying pan -
5Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.
seasoning
eggplant
tomato
-
6Remove from heat and let cool to room temperature.
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7Garnish with parsley and serve with flatbreads or toasted pitas.
parsley
pita
