Eggplant Caponata
I love having some caponata ready to go in the fridge. It goes well with so many cooked meats and fish as well as cheese platter or simply on a piece of bread. This version is nut free, but you can add pine nuts if you like.
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I love having some caponata ready to go in the fridge. It goes well with so many cooked meats and fish as well as cheese platter or simply on a piece of bread. This version is nut free, but you can add pine nuts if you like.
Side Dish
2-4
Lior Lev Sercarz
I love having some caponata ready to go in the fridge. It goes well with so many cooked meats and fish as well as cheese plater or simply on a piece of bread. This version is nut free, but you can add pinenuts if you like.
1 eggplant, diced
Olive oil
Aleppo
Salt
1/2 cup pitted green olives, cut in half
1 cup parsley leaves, chopped
1 lemon, juice and zest
Shabazi N38
Preheat the oven to 375 degrees.
Place the eggplant in a roasting dish and season with salt, Aleppo and a heavy drizzle of olive oil. Roast in the oven for 10-15 minutes, until the eggplant is soft and has a nice slight char.
Place the roasted eggplant pieces in a bowl and add the olives, chopped parsley, lemon juice, and lemon zest, and season with salt and Shabazi to taste.
• Add 1/4 cup of golden raisins and 1/4 cup pine nuts.
• Add some caponata to freshly cooked spaghetti with some grated parmesan.
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