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Caponata
It's so eeasy and Sso goodUse the Italian name and sound fancy. You can halve this recipe - I usually freeze some for later because I love it so much.
Make sure your eggplant is firm. If you want, you can halve the eggplant and score it three or four times each way in a grid, sprinkle with salt and let drain cut-side-down on paper towels for half an hour, then rinse WELL before chopping. Do this if your eggplant feels at all squishy. |
| Great for: Everyday Cooking |
| Courses: Side Dish |
| Main Ingredients: Tomatoes, Vegetables |
INGREDIENTS
-2 medium eggplant (not Chinese), cut into 1-inch cubes
-2 large sweet onion chopped
-6 cloves garlic, minced
-2 bell peppers, seeded and chopped
-1 carrot, peeled and chopped
-2 28-oz cans tomatoes (we like fire roasted) drained
-1-2 tsp each or to taste of dried: basil, oregano, parsley, thyme
-1/2 tsp or to taste of dried rosemary
-Salt and Pepper to taste
-Red pepper flakes to taste
-Grated parmesan
Optional: A couple of grilled chicken breasts, chopped up, or cooked Italian sausage
INSTRUCTIONS
1. Heat oil and sautee onion and garlic until onion begins to soften
2. Add remaining veggies and herbs and sautee for 5 or 6 minutes until the eggplant begins to soften
3. Stir in drained tomatoes and heat through
4. Serve over penne with plenty of parmesan
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