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Ингредиенты
- 1 Tbsp. Paprika
- 1/2 tsp Grnd cumin
- 1/4 tsp Grnd allspice
- 1/4 tsp Cinnamon
- 1 med Eggplant, (about 1 lb.), cut into 1-inch cubes
- 1 sm Red bell pepper, cut into 1/2-inch pcs
- 1 sm Yellow bell pepper, cut into 1/2-inch pcs
- 1 x Onion, minced
- 2 x Garlic cloves, minced
- 1 c. Water
- 3 Tbsp. Fresh lemon juice
- 2 Tbsp. Sugar
- 1 med Zucchini, cut into 3/4-inch cubes
- 10 ounce Italian bread, (about a 17- by 3 1/2-inch loaf)
- 1/2 c. Packed fresh basil leaves, washed well and spun dry.
Инструкции
- In the following recipe we've added a North African twist to caponata, a versatile Italian eggplant concoction which is usually served as a salad or possibly relish.
- Make caponata: In a large heavy saucepan toast spices over moderate heat, stirring constantly, till fragrant, about 1 minute. Stir in eggplant, bell peppers, onion, garlic, water, lemon juice, sugar, and salt and pepper to taste and simmer, covered, stirring occasionally, about 10 min, or possibly till eggplant is almost tender. Stir in zucchini and simmer uncovered, till vegetables are tender and most liquid is evaporated, about 5 min.
- Cold caponata slightly and transfer to a bowl. Refrigeratecaponata, covered, till cool, about 2 hrs. Caponata may be made 3 days ahead and chilled, covered.
- Halve bread horizontally with a serrated knife and make 1 large hero with caponata and basil. Cut hero into 4 pcs.
- Makes 4 sandwiches
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1668g | |
| Calories 1223 | |
| Calories from Fat 74 | 6% |
| Total Fat 8.4g | 11% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1898mg | 79% |
| Potassium 3042mg | 87% |
| Total Carbs 255.83g | 68% |
| Dietary Fiber 39.4g | 131% |
| Sugars 60.88g | 41% |
| Protein 46.42g | 74% |
