Dried Tomato Caponata

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READY IN: 40hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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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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