Eggplant Caponata
Eggplant Caponata
Directions
- With a pinch of salt toss eggplant and let stand for 20 minutes then pat dry (This removes the bitterness)
- Mix 1 * Heat 2 tablespoons of olive oil add celery until soften, they add onions until soft add in garlic8 set aside and let cool.
- Mix 2 * In another pan heat 2 tablespoons of extra virgin olive oil and add eggplant softly stirring them and cooking until lightly golden brown in appearance and softened …. set aside
- Mix 3 * Add tomatoes, tomato paste, olives, capers cook about 10 -12 minutes, so it combined and reduces
- Mix 1, 2 and 3 then add Vinegar, parsley, basil, sugar, salt and pepper mix gently. Along with any optional items.
Can be served as a dip or served on top of Prepare toast ¾ Baguette slice s *Garnished with Parsley and Basil
Ingredients
- 1 1/2 tbsp basil, fresh
- 1 1/2 tbsp Roma® Capers , drained
- 1 cup celery, diced and coarsely chopped
- 1 large eggplant
- 1 garlic, clove(s), minced
- 1 1/2 cup Piancone imported Italian Tomatoes , Drained and coarsely chopped
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 12 olives green and black, pitted and coarsely chopped
- 1 cup onion(s), diced and coarsely chopped
- 1 1/2 tbsp parsley, fresh, finely chopped
- 2 tbsp Roma Red wine Vinegar
- salt and pepper, to taste
- 1 tbsp sugar
- 1 tbsp Roma® Tomato Paste
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
