Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant caponata on eggless basil pappardelle. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. I added fresh basil (chopped), and assumed the All Reviews for Eggplant Caponata (Sicilian Version). Epic Eggplant Caponata- simple, easy and bursting with summer flavor!
Eggplant Caponata on Eggless Basil Pappardelle is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Eggplant Caponata on Eggless Basil Pappardelle is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook eggplant caponata on eggless basil pappardelle using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Eggplant Caponata on Eggless Basil Pappardelle:
- Make ready 2 eggplants medium diced
- Prepare 1 pepper small sweet diced
- Make ready 1/2 cup olives chopped
- Make ready 1/2 onion chopped
- Get 2 cloves garlic chopped
- Get 1/4 cup tomato paste homemade
- Prepare 2 tbsps beet vinaigrette
- Get 1 tsp sugar
- Take 6 basil leaves chopped
- Prepare 2 tbsps coconut oil
- Get to taste Salt
It's a traditional, stewy mix of eggplant, pepper, onions, and tomato with some salty olives and a dash of vinegar. At times I even throw in some summer squash. Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables. Sicilian Caponata Recipe - Italian Eggplant Appetizer.
Instructions to make Eggplant Caponata on Eggless Basil Pappardelle:
- Heat oil over medium-high heat in a deep sauté pan and add eggplant, sweet pepper, onion and garlic.
- Season with salt and pepper.
- Cook for about 10 minutes, until vegetables are soft.
- Add the olives, tomato paste, beet vinaigrette, sugar, and oregano.
- Season again with salt and pepper.
- Lower heat to medium-low, cover, and cook for 30 minutes.
- Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
- Allow caponata to cool.
- Serve on pasta.
This version is all vegetables and the flavors are bursting with each bite. It is a great appetizer to have with a glass of Sicilian Corvo Rosso wine that. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Caponata is a wonderful Italian eggplant relish that can be used as a spread on bread, a dip for breadsticks, or a sauce to toss with pasta. Swapping pappardelle pasta for long ribbons of eggplant makes for a.
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