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Tomato and Eggplant Caponata

Tomato and Eggplant Caponata

By Evan Park
0’ Prep time
45’ Cook time
45’ Total time
90 Calories
10 Serving

Summary

Tomato and Eggplant Caponatan is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 86 calories, 2g of protein, and 5g of fat. This recipe serves 10 and costs 82 cents per serving. If you have ground cumin, eggplants, capers, and a few other ingredients on hand, you can make it. It is brought to you by foodandspice.blogspot.com. 53 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. If you like this recipe, take a look at these similar recipes: Eggplant Caponata, Eggplant Caponata, and Eggplant Caponata.
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Step by Step

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Step 1

Place the eggplant cubes in a strainer and sprinkle with the salt.
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Step 2

Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.
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Step 3

Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and saut for 5 to 10 minutes or until the vegetables are tender.Now add the tomatoes, jalapeos, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes.
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Step 4

Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned.
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Step 5

Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.
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Step 6

Remove from heat and let cool to room temperature.
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Step 7

Garnish with parsley and serve with flatbreads or toasted pitas.

Ingredient

  • ground cumin
    ground cumin
    1 teaspoon
  • black pepper
    black pepper
    10
  • golden brown sugar
    golden brown sugar
    1 tbsp
  • garlic
    garlic
    1 clove
  • coarse sea salt
    coarse sea salt
    0.5 teaspoons 2 teaspoons
  • olive oil
    olive oil
    2 tbsps
  • ground cayenne pepper
    ground cayenne pepper
    0.5 teaspoons
  • onion
    onion
    1 small
  • tomato
    tomato
    3 larges
  • jalapeno pepper
    jalapeno pepper
    2
  • curry powder
    curry powder
    1 teaspoon
  • fresh parsley
    fresh parsley
    1 large handful
  • celery
    celery
    2 stalks
  • balsamic vinegar
    balsamic vinegar
    2 tbsps
  • eggplant
    eggplant
    2 mediums
  • kalamata olives
    kalamata olives
    90 milliliters
  • capers
    capers
    2 tbsps

Nutrition Facts

View nutrition facts
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