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Eggplant Caponata

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Eggplant Caponata

Ingredients

  • 4 chinese eggplants, cut in ¾ inch cubes
  • 4 stalks of celery heart, chopped
  • 1 spanish sweet onion or yellow onion, chopped
  • 2 plum tomato, diced
  • 6 tablespoon tomato puree
  • 1/2 tablespoons crushed red pepper flakes (optional)
  • 2 tablespoons almonds (the authentic recipe calls for pine nuts, but i ran out of them)
  • 1/2 cup chopped kalamata olives
  • 2 tablespoons capers, drained
  • 2 tablespoons golden sultana raisins
  • 2 teaspoons sugar or to taste
  • ½ cup wine vinegar or balsamic vinegar
  • 2 clove garlic, chopped
  • sea salt to taste
  • freshly ground pepper
  • chopped flat leaf parsley for garnish
  • 1 green bell pepper/capsicum, chopped
  • 5 tablespoons of extra virgin olive oil
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