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Eggplant Caponata Recipe
LEITE'S CULINARIA
(6)
Andrea Cheng: "A bit too sour for me. I would prefer another ver…" Read More
19
Ingredients
3
Hours
280
Calories
Eggplant Caponata Recipe
2k
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Ingredients
US|METRIC
8 SERVINGS
1 eggplant (large, cut into 1-inch cubes)
1 tablespoon kosher salt
3/4 cup olive oil (not extra-virgin)
3 stalks celery (cut into 1/2-inch dice)
1/4 cup bulb fennel (cut into 1/2-inch dice)
1/2 zucchini (cut into 1/2-inch dice)
1 clove garlic (minced)
1/2 onion (medium, cut into 1/2-inch dice)
1 1/2 medium tomatoes (cut into 1/2-inch dice)
1/2 cup green olives (pitted and coarsely chopped)
1/4 cup capers (drained)
1/4 cup raisins
1/4 cup white wine vinegar
1 tablespoon granulated sugar
salt
freshly ground black pepper
1/3 cup pine nuts (lightly toasted)
1/3 cup whole raw almonds (lightly toasted)
1/4 cup basil leaves (minced)
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NutritionView More
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280
Calories
SODIUM
FAT
PROTEIN
CARBS
FIBER
Recipe Tags
Italian
Sauteeing
Drying
Reviews(6)
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Andrea Cheng 5 months ago
A bit too sour for me. I would prefer another version with more eggplants involved.
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Leslie 9 months ago
SO yummy! This is the first recipe I have EVER enjoyed eggplant!!!! It melts in your mouth. I prepped everything while the eggplant sweated. Do not skip this step. Used green olive tapenade instead of chopped olives. No need to chill and reheat. Just serve with some crusty bread if you like! Definitely making this one again.
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dee h. a year ago
taste was great. i added mediteranean olives and itvwas great.
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Michele Player a year ago
Oh yum! Used it as a vegetarian sauce for pasta, and that seems to give 4 good servings. Made it as directed, in the winter, and not too oily or sweet. Full of flavour.
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Omprakash Rudhru 2 years ago
Loved it. Easy to make and it tastes delicious!! ♥️
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Cathy S. 5 years ago
If I could give this a higher rating I would This is delicious. Great with rice or pasta. Just as good hot as it is cold. Yummm!
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