Eggplant Caponata
- 1 large eggplant (about 1 1/4 pounds total), cut into 1-inch cubes
- 1 tablespoon kosher salt
- 3/4 cup olive oil (not extra-virgin)
- 3 stalks celery, cut into 1/2-inch dice
- 1/4 bulb fennel, cut into 1/2-inch dice
- 1/2 zucchini, cut into 1/2-inch dice
- 1 clove garlic, minced
- 1/2 medium onion, cut into 1/2-inch dice
- 1 1/2 medium tomatoes, cut into 1/2-inch dice
- 1/2 cup green olives (your favorite variety will be perfect), pitted and coarsely chopped
- 1/4 cup drained capers
- 1/4 cup raisins
- 1/4 cup white wine vinegar
- 1 tablespoon granulated sugar
- Salt and freshly cracked black pepper
- 1/4 to 1/3 cup pine nuts, lightly toasted
- 1/3 cup whole raw almonds, lightly toasted
- 1/4 cup minced fresh basil
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free
- Produce
- Almonds, whole raw lightly toasted (1/3 cup)
- Basil, fresh (1/4 cup)
- Celery (3 stalks)
- Eggplant, large (1)
- Garlic (1 clove)
- Onion, medium (1/2)
- Pine nuts, lightly toasted (1/4 cup)
- Raisins (1/4 cup)
- Tomatoes, medium (1 1/2)
- Zucchini (1/2)
- Condiments
- Capers (1/4 cup)
- Green olives (1/2 cup)
- White wine vinegar (1/4 cup)
- Cooking & Baking
- Bulb fennel (1/4)
Granulated sugar (1 tablespoon)- Kosher salt (1 tablespoon)
- Olive oil (3/4 cup)
- Salt and freshly cracked black pepper (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published September 30, 2010 (2 years ago).
11 people saved this recipe.
