Vegetarian Eggplant Caponata

View previous topic View next topic Go down

GMT - 12 Hours Vegetarian Eggplant Caponata

Post by Bao on Sun Oct 30, 2016 5:33 pm

ALL RECIPES
 

Eggplant Caponata


2 tbsp olive oil
1 pound Japanese or other small eggplant
  cut into 1/2 inch cubes (about 4 2/3 cups)
1 onion, chopped (1 cup)
3 cloves garlic, minced
1 tsp dried oregano
1/4 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1/2 tsp black pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup water
1/3 cup dry red wine
1 bay leaf
2 tbsp sugar
3 tbsp capers, drained
2 tbsp red wine vinegar


Reduce the heat to medium.  Add the tomatoes, water, wine, and bay leaf. 
Simmer, stirring frequently, until the eggplant is tender and the mixture is
thickened, about 13 to 15 minutes.  Remove from the heat.  Stir in the sugar,
capers, and vinegar.  Let cool for 30 minutes.  Discard the bay leaf.  Serve
at room temperature or chilled.   YIELD:  12 Servings.


Cinnamon - The Gourmet Girl
avatar
Bao
Monstars
Monstars

Virgo Rat
Posts : 406
Join date : 2016-10-29
Age : 21
Location : Jampur
--Mood-- : Coldturkey

Back to top Go down

GMT - 12 Hours Re: Vegetarian Eggplant Caponata

Post by Khan on Sun Sep 03, 2017 4:16 pm

Nice sharing dear Smile
avatar
Khan
Monstars
Monstars

Sagittarius Pig
Posts : 324
Join date : 2016-02-21
Age : 21
Location : Gwadar
--Mood-- : Disagree

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum