Dried Tomato Caponata
- Ready In:
- 40hrs 20mins
- Ingredients:
- 16
- Yields:
-
1 I'm not sure
ingredients
- 1 lb eggplant, cut into 3/4 inch cubes
- 2 cloves garlic, in their skins,pierced once
- 2 tablespoons pine nuts, toasted
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup fresh parsley, preferably flat leaf,chopped
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons raisins, roughly chopped
- 2 tablespoons kalamata olives or 2 tablespoons other oil-cured olives, of choice,pitted and chopped
- 2 teaspoons fresh thyme
- 2 teaspoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 pinch sugar
- 1⁄4 teaspoon red pepper flakes (optional)
-
Oven-Dried Tomatoes
- 1 teaspoon olive oil
- 32 plum tomatoes, cored,halved and seeded (4 lbs)
- 1 teaspoon salt
directions
- Preheat the broiler.
- On a baking sheet, toss eggplant and garlic cloves with oil and salt and broil for about 4 minutes.
- Remove garlic and set aside to cool.
- Toss and stir eggplant, and continue to cook an additional 4 minutes until browned and tender.
- Transfer eggplant to a plate and let cool.
- Meanwhile, chop oven-dried tomatoes coarsely and place in a medium bowl along with the pine nuts, parsley, celery, capers, raisins, olives, thyme, vinegar, lemon juice, sugar, red pepper flakes if using.
- Season to taste with salt and freshly ground black pepper.
- Simply toss for a loose mixture, or mix well to bind the mixture together.
- Serve spread on crusty bread Oven-Dried Tomatoes.
- Preheat oven to 200F Cut tomatoes in half lengthwise, remove seeds.
- Slice off visible stems if desired.
- On a baking sheet, toss tomatoes with oil and salt and arrange cut sides up.
- Place in the oven for 4-5 hours, or until visible moisture has evaporated and tomatoes are shriveled but still soft and pliable.
- Let cool and store in an airtight container up to 1 week.
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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again