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    You are in: Home / Recipes / Fabulous Eggplant Caponata Recipe
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    Fabulous Eggplant Caponata

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    saltysally's Note:

    There are so many layers of flavor in this, and they all come together to create something unexpected and wonderful. This recipe came from The Week magazine, and I am submitting it here so I'll have it handy. Although the recipe doesn't call for it, a sprinkling of shredded parmesan before serving is tasty. It also freezes nicely.

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    Serves: 12



    Units: US | Metric


    1. 1
      Put 1 inch oil in deep pot or large skillet over medium high heat. In batches, add eggplant and fry, stirring occasionally, until lightly browned and tender, 10 - 12 minutes. Drain on paper towels, season with salt.
    2. 2
      Drain all but 1/4 cup oil and return to medium high heat. Add onion, celery, and garlic and season with salt and pepper. Cook until golden brown, 15 minutes. Add tomato paste and cook, stirring constantly until lightly caramelized, 3 minutes.
    3. 3
      Reduce heat to medium. Add next 7 ingredients and 1/4 cup water. Cook, stirring frequently, until tomatoes break down, 15 minutes. Turn off heat, Stir in pine nuts, parsley, lemon juice and eggplant. Cool to room temperature, serve with crostini.

    Ratings & Reviews:


    Nutritional Facts for Fabulous Eggplant Caponata

    Serving Size: 1 (168 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 166.1
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 185.5 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 4.3 g
    Sugars 8.5 g
    Protein 2.2 g

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