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    Caponata Recipe

    Dinner
    Italian
    ​

    6 servings

    porsjoner

    20 minutes

    aktiv tid

    1 hour 5 minutes

    total tid
    Start matlaging

    Ingredienser

    1 large eggplant (1 ¼ lb or so, cut into 1-inch cubes)

    Kosher salt

    Extra virgin olive oil

    1 yellow onion (chopped)

    1 red bell pepper (cored and chopped)

    2 small celery stalks (thinly sliced)

    Black pepper

    1 cup crushed tomatoes

    2 tbsp capers

    ¼ cup pitted green olives (roughly chopped)

    ¼ cup raisins

    2 teaspoons honey (more to your liking)

    1 bay leaf

    ¼ tsp to ½ tsp crushed red pepper flakes

    1/4 cup red wine vinegar

    ¼ cup dry white wine

    2 tbsp chopped fresh parsley

    2 tbsp chopped fresh mint

    Fremgangsmåte

    Heat the oven to 400 degrees F.

    Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).

    Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.

    Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.

    Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.

    Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

    Næringsinnhold

    Porsjonsstørrelse

    -

    Kalorier

    91.3 kcal

    Totalt fett

    1.3 g

    Mettet fett

    0.2 g

    Umettet fett

    -

    Transfett

    -

    Kolesterol

    -

    Natrium

    228.9 mg

    Totalt karbohydrater

    15 g

    Kostfiber

    4.7 g

    Totalt sukker

    8.2 g

    Protein

    2.2 g

    6 servings

    porsjoner

    20 minutes

    aktiv tid

    1 hour 5 minutes

    total tid
    Start matlaging

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    Ingredienser

    1 large eggplant (1 ¼ lb or so, cut into 1-inch cubes)

    Kosher salt

    Extra virgin olive oil

    1 yellow onion (chopped)

    1 red bell pepper (cored and chopped)

    2 small celery stalks (thinly sliced)

    Black pepper

    1 cup crushed tomatoes

    2 tbsp capers

    ¼ cup pitted green olives (roughly chopped)

    ¼ cup raisins

    2 teaspoons honey (more to your liking)

    1 bay leaf

    ¼ tsp to ½ tsp crushed red pepper flakes

    1/4 cup red wine vinegar

    ¼ cup dry white wine

    2 tbsp chopped fresh parsley

    2 tbsp chopped fresh mint

    Fremgangsmåte

    1

    Heat the oven to 400 degrees F.

    2

    Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).

    3

    Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.

    4

    Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.

    5

    Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.

    6

    Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.