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Recipe from: livingthegourmet Image Credit: Catherine |
Caponata
Salad
Ingredients:
2 eggplants –
peeled and cubed
2 stalks
celery – chopped
4 cloves
garlic – chopped
5 red bell
peppers – roasted and sliced (seeds removed)
1 large onion
– sliced
2 tablespoons
– capers plus 2 tablespoons caper juice
3 tablespoons
olives – your choice (pitted)
¼ cup raisins
½ jalapeño –
chopped with seeds
1 tsp. salt
½ tsp. black
pepper
¼ tsp. red
pepper flakes
½ tsp. dried
oregano
4 tablespoons
olive oil
¼ cup vinegar
plus ½ tsp. salt and 1 tablespoon sugar
Directions:
Heat a large
frying pan with 2 tablespoons olive oil.
Add the cubed
eggplant and sauté until slightly golden.
Add the
onion, celery, jalapeño and garlic and continue to sauté until softened.
Add the
sliced peppers, raisins, capers, olives and toss.
Add the
seasonings.
Combine the
vinegar with the salt and sugar and stir.
Add this to
the pan and toss.
Turn off the
heat; drizzle with a little extra olive oil and let cool a bit before serving.
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