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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Wednesday, March 29, 2017

Eggplant Caponata with Crostini Recipe

Eggplant Caponata with Crostini Recipe
Hosting a party and looking for a special dish to make? If so, I think you'll appreciate our guest post recipe today that will make 8 servings. I love eggplant, especially when it's used in a gourmet dish like this one.

Suggested Wine Pairing: PAIRS WITH SANTA MARGHERITA CHIANTI CLASSICO RISERVA - This intense ruby-colored wine is characterized by vigorous tannins and fresh acidity, followed by an aroma of forest fruits and sweet spice against a backdrop of herbs and autumn leaves.

Eggplant Caponata with Crostini Recipe

1 large eggplant, cubed and roasted
2 tbsp olive oil
1 medium onion, chopped
2 stalks celery, from the tender inner stalks, diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 14 oz can crushed tomatoes
3 heaped tbsp capers, rinsed and drained
3 tbsp coarsely chopped pitted green olives
2 tbsp sugar, plus a pinch
3 tbsp red or white wine vinegar, or sherry vinegar
Freshly ground pepper to taste

Roast the eggplant cubes and allow to cool. Heat one tbsp of the oil over medium heat in a large, heavy nonstick skillet, then add the onion and celery. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 tsp of salt. Stir until just tender, about eight minutes.

Add another tbsp of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste. Add the tomatoes to the pan with about 1/2 tsp salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant.

Season to taste with salt and pepper, and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

1 comment:

jopb said...

The eggplant, garlic onion and red pepper would taste delicious on their own, but the addition of olives and capers would add an extra depth of flavor to the tomato red wine vinegar sauce.