Ingrédients pour Caponata Eggplant And Lots Of Good Things
- Rosemary Oil
- 2 medium eggplants, diced
- 2 stalks celery, finely chopped
- Onion
- Garlic Cloves
- Diced Tomato
- Sun Dried Tomato Packed In Oil
- Black Olives
- 1/4 cup capers, drained
- Salt
- 2 tablespoons sugar (or to taste)
- 1/4 cup pine nuts
- 1/4 cup balsamic vinegar
- Fresh Basil
- Fresh Oregano
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Comment préparer Caponata Eggplant And Lots Of Good Things
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 medium eggplants (diced) and cook until golden brown, about 10 minutes, stirring occasionally.
- Add 2 stalks celery (finely chopped), 1 medium onion (finely chopped), 4 cloves garlic (minced), and 1/2 cup sundried tomatoes (oil-packed, drained and chopped). Cook until softened, about 5 minutes.
- Stir in 1/2 cup pitted Kalamata olives (halved), 1/4 cup capers (drained), 1/4 cup pine nuts, 1/4 cup balsamic vinegar, 1/4 cup red wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt. (Adjust salt to taste)
- Bring to a simmer, reduce heat to low, and cook for 15 minutes, stirring occasionally.
- Remove from heat and let cool completely. Season with freshly ground black pepper to taste.
- Transfer to a jar or sealed container. Refrigerate overnight to allow flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
0g
Carbs
0g
