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Sicilian Eggplant Relish Caponata


Sicilian Eggplant Relish Caponata Recipe

Ingredients:
  • 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (25 mL) salt
  • 1/3 cup (75 mL) olive oil
  • 4 stalks celery, trimmed, cut diagonally into ½-inch (1 cm) pieces, blanched
  • 4 cloves garlic, minced
  • 2 medium onions, thinly sliced
  • 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped
  • ½ cup (125 mL) large green olives, pitted and roughly chopped
  • ½ cup (125 mL) black olives, pitted and roughly chopped
  • 3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
  • 2 tbsp (25 mL) pine nuts, lightly toasted
  • 2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry
  • 2 tbsp (25 mL) granulated sugar
  • ¼ cup (50 mL) balsamic vinegar
  • Salt and freshly ground black pepper
  • ½ cup (125 mL) roughly chopped mint
  • ½ cup (125 mL) roughly chopped basil
  • Large baking sheet
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 218kcal (11%)
Total Fat 14g (21%)
Saturated Fat 2g (9%)
Cholesterol 0mg (0%)
Total Carbohydrate 24g
Dietary Fiber 9g
Sugars 13g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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