Baked Eggplant Caponata

Caponata is a traditional Sicilian eggplant vegetable stew, stew with various vegetables and spices. But the dish will become more useful if you cook it according to this recipe. Instead of frying or stew eggplant, bake it whole in the oven. So you also avoid using huge amounts of oil that inevitably in most eggplant dishes. The main thing here is not overdo it and bake the eggplant to softness, but so that it is still kept in shape, but did not turn into a mess. Grind it with olives and baked peppers to small slices and add tomato paste, capers, nuts and greens. Let the caponate stand in the refrigerator so that all the ingredients make friends and enjoy its magic вкусом. Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 large eggplant (700 gr.)
• 150 gr. baked red peppers chopped
• 0.5 tbsp. large pitted green olives chopped
• 1 tbsp. chopped onion
• 1/8 tsp red pepper flakes
• 1 tbsp. l chopped garlic (3 cloves)
• 3 tbsp. l chopped parsley
• 2 tbsp. l pine nuts roasted
• 2 tbsp. l freshly squeezed lemon juice
• 2 tbsp. l capers
• 2 tbsp. l tomato paste
• 1 tbsp. l red wine vinegar
• 2 tsp salt
• 1.5 tsp ground black pepper
• Toasted pita sliced in triangles (see pita chips), for filing

Recipes with similar ingredients: eggplant, eggplant caviar, sweet pepper, pine nuts, tomato paste, wine vinegar, lemon juice, red pepper flakes, garlic, parsley, olives, capers

Recipe preparation:

1. Preheat the oven to 200 ° C. Cover the baking sheet with aluminum foil. Put a whole eggplant on a baking sheet. In several places pierce it with a fork and grate with olive oil. Bake in 45 to 50 minutes until the eggplant is soft (check piercing with a knife). Cool, then cut it in half and remove peel. Put the eggplant in the bowl of the food processor with a nozzle from steel knife. Throw pepper and olives there and chop on large pieces. Pour into a bowl.
2. Meanwhile, in a medium-sized stewpan, heat 1 tbsp. l olive oil. Sprinkle onion, red pepper flakes and fry on moderate heat for about 5 minutes to lightly brown the onion. Add the garlic, cook another 1 minute, and shift everything to eggplant.
3. In the same bowl add parsley, pine nuts, lemon juice, capers, tomato paste, wine vinegar, salt, pepper (you can add raisins to the caponate, along with the listed additives). Stir and cover with cling film and refrigerate a few hours to reveal the taste. Then try caponata on salt and serve room temperature appetizer with slices pitas.