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Eggplant Caponata


EGGPLANT CAPONATA
Brio Tuscan Grille Recipe

2 ounces extra virgin olive oil
1 small eggplant inch diced
2 teaspoons extra virgin olive oil
1 red onion, diced
1 teaspoon garlic, chopped
3 ounces red wine vinegar
2 tablespoons granulated sugar
1 (14 oz) can San Marzano tomatoes
1 tablespoon capers
1 teaspoon salt & pepper, mixed
3 turns ground black pepper
2 teaspoons extra virgin olive oil
1 tablespoon parsley, chopped
1 1/2 ounces kalamata olives, halved

In a large nonstick saute pan, heat 2 ounces of oil. When oil is hot, add eggplant and saute until soft. Remove eggplant from pan and add 2 teaspoons of oil. Add onions and saute for 2 minutes
Add garlic and saute for 2 minutes. Add vinegar and sugar to onions and garlic. Heat until sugar is dissolved. Add cooked eggplant, tomatoes (with juice from can), capers, salt & pepper and ground black pepper. Stir all ingredients to combine. Cook another 5 minutes over medium heat. Transfer eggplant mixture to a heat safe bowl or pan. Let cool for 5 minutes then refrigerate for 1 hour.
Once cooled, add 2 teaspoons of extra virgin olive oil, parsley and olives to mixture. Stir to combine.

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