As of late I have transformed into a groccery shopping fanatic, unfit to prevent myself from putting in any event 2 of everything into my container. With sound judgment out the window I as a rule get back with 5 butternut squash "just in the event that I run out".
Caponata was the appropriate response, and in the wake of tasting this formula I understood that caponata ought to consistently be the appropriate response. Its such a delectable and flexible dish, it tends to be served warm as a side dish or as a sauce with pasta, chicken or fish or it tends to be served cold as an antipasti with saltines or bread.
Sweet, harsh and salty it is a dish overflowing with an assortment of flavors. I suggest making it daily ahead as it tastes stunningly better on day two once the flavors have had the opportunity to mix. It tends to be put away in a holder in the cooler for as long as 5 days.
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Ingredients
- 2 tbsp olive oil
- 3 cloves garlic
- 2 onions finely diced
- 4 cups chopped eggplants
- 4 cups chopped tomatoes
- 1 red pepper thinly sliced
- 3 tbsp white vinegar
- 2 tbsp capers
- 1/2 cup chopped basil
Instructions
- In a large frying pan on medium heat cook the diced onions and garlic for 2-3 minutes. While that's cooking, cut the eggplant into approx 1/2 inch sized cubes and add to the frying pan. Season with salt
- Cook the eggplant for approximately 5 minutes until they become tender. If the eggplant starts to look dry drizzle more olive oil over top
- Add the chopped tomatoes and vinegar to the pan and let the mixture simmer for approximately 15-20 minutes until the tomatoes and peppers have become soft
- Add in the chopped basil and capers and serve. Enjoy!
For More Details : bit.ly/3fT2RGl
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