Tomato and Eggplant Caponata

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

balsamic vinegar

2 tablespoons

brown sugar

brown sugar

1 tablespoon

capers

capers

2 tablespoons

cayenne

cayenne

0.5 teaspoon

celery

celery

2 stalks

curry powder

curry powder

1 teaspoon

eggplants

eggplants

2 medium

parsley

parsley

1 large handful

garlic

garlic

1 clove

ground cumin

ground cumin

1 teaspoon

ground pepper

ground pepper

10 servings

jalapeños

jalapeños

2

kalamata olives

kalamata olives

0.6666667 cup

olive oil

olive oil

2 tablespoons

onion

onion

1 small

sea salt

sea salt

0.5 teaspoon

sea salt

sea salt

2 teaspoons

tomatoes

tomatoes

3 large

Cooking in Steps

  1. 1
    Place the eggplant cubes in a strainer and sprinkle with the salt.

    eggplant

    eggplant

    salt

    salt

    sieve
    sieve
  2. 2
    Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.

    tea

    tea

    kitchen towels
    kitchen towels
  3. 3
    Heat 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

    curry powder

    brown sugar

    brown sugar

    vegetable

    vegetable

    olive oil

    olive oil

    tomato

    tomato

    ground cayenne pepper

    ground cayenne pepper

    vinegar

    vinegar

    capers

    capers

    celery

    celery

    garlic

    garlic

    olives

    olives

    cumin

    cumin

    onion

    onion

    sauce pan
    sauce pan
    frying pan
    frying pan
  4. 4
    Heat 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

    olive oil

    eggplant

    eggplant

    frying pan
    frying pan
  5. 5
    Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.

    seasoning

    seasoning

    eggplant

    eggplant

    tomato

    tomato

  6. 6
    Remove from heat and let cool to room temperature.

  7. 7
    Garnish with parsley and serve with flatbreads or toasted pitas.

    parsley

    parsley

    pita

    pita