RCI-BF.001.0686.001

Eggplant Caponata

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 unit olive oil; 2 large Eggplants or 4 small Eggplants (small dice); 1 large red pepper (small dice); 1 medium green pepper (small dice); 2 medium red onions (small dice); 3 tablespoons garlic (chopped); 4 tablespoons capers (divided (2 Tablespoos chopped, 2 Tablespoons whole)); 6 unit anchovy fillets (minced (optional)); 1 cup balsamic vinaigrette salad dressing; 3/4 cup brown sugar; 3/4 cup tomato puree; 1 unit bunch basil (chiffonade (means finely chopped)); 2 tablespoons oregano (chopped); 1 unit salt and pepper; 1/2 cup red wine vinegar; 1 cup pitted green olives (Usually come in a jar stuffed with pimentos)

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperatu

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

olive oil
1 unit
Eggplants or 4 small Eggplants
small dice
2 large
red pepper
small dice
1 large
green pepper
small dice
1 medium
red onions
small dice
2 medium
garlic
chopped
3 tablespoons
capers
divided (2 Tablespoos chopped, 2 Tablespoons whole)
4 tablespoons
anchovy fillets
minced (optional)
6 unit
balsamic vinaigrette salad dressing
1 cup
brown sugar
3/4 cup
tomato puree
3/4 cup
bunch basil
chiffonade (means finely chopped)
1 unit
oregano
chopped
2 tablespoons
salt and pepper
1 unit
red wine vinegar
1/2 cup
pitted green olives (Usually come in a jar stuffed with pimentos)
1 cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Eggplant Caponata

Ingredients

Method

What Makes This Variant Distinct