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Ингредиенты
- 1 1/2 lb Unpeeled eggplant, cut in)))
- 3/4 x " cubes.
- 1 Tbsp. Kosher salt
- 1/2 c. Extra virgin olive oil
- 1 c. Coarsely diced onion 4 Med. sweet red peppers cut)) Into 3/4" squares (2 1/2 c.)
- 1 c. Celery, coarse dice 8 Med. ripe Italian tomatoes)) Pureed to make 2 c. puree.
- 1/4 c. Red wine vinegar
- 2 Tbsp. Sugar
- 1/2 tsp Chopped garlic
- 1/4 c. Pitted,sliced,black olives
- 3 Tbsp. Capers (smallest available) Salt and grnd black pepper
Инструкции
- Sprinkle the eggplant withh the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels.
- Preheat oven to 375 F.
- Heat extra virgin olive oil in a 12" skillet and saute/fry onion, peppers, and celery over med. high heat for 5 minutes., stirring. Add in the eggplant and toss for another 5 minutes. Add in the tomato puree, winer vinegar, sugar, and garlic and stir for 2 minutes. longer.
- In the skillet (if it's ovenproof) or possibly baking dish, bake the caponata, uncovered for 20 minutes. Add in the olives and capers and stir well. Bake 15 minutes. more, or possibly till most of liquid has evaporated.
- Cold the caponata, then taste and season with salt and pepper. Chill, covered, for 24 hours. before serving. Caponata will keep for at least a week in the 'fridge, or possibly 6 mos. frzn.
- Yield: about 6 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1076g | |
| Calories 1753 | |
| Calories from Fat 1454 | 83% |
| Total Fat 163.57g | 204% |
| Saturated Fat 22.69g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7838mg | 327% |
| Potassium 1754mg | 50% |
| Total Carbs 74.55g | 20% |
| Dietary Fiber 23.5g | 78% |
| Sugars 46.0g | 31% |
| Protein 8.48g | 14% |
