Nyt Cooking Eggplant Caponata

For each there are countless variations sometimes.

Nyt cooking eggplant caponata. Transfer the browned eggplant to paper towels to drain then sprinkle with salt. 2 tablespoons red wine vinegar. Reduce heat to low and simmer uncovered until caponata is thickened about 15 minutes.

Heat remaining 2 tablespoons olive oil in the skillet. Stir until the onion softens about five minutes and add the garlic. Some use octopus and seafood other pine nuts and raisins.

Eggplant Caponata is an easy to make Italian dish thats packed with chunks of eggplant tomatoes onion and pepper plus capers and basil. Add the onions and garlic and cook over medium heat for about 6-7 minutes or until the onions are cooked and start to turn a golden color. Caponata became part of Sicilian cooking centuries ago when the island was under Arab rule.

Heat one tablespoon of the oil over medium heat in a large heavy nonstick skillet then add the onion and celery. Line a sheet pan with aluminum foil. It can be enjoyed as a dip with bruschetta a side dish or a sauce served with grilled meat or fish.

Lightly salt the diced aubergine and courgette and put them in a colander over a sink trying to keep them in two distinct layers. Caponata is a classic Sicilian side typically made with fried eggplant think of it as Italys version of ratatouille. 32 ounces petite diced or crushed tomatoes.

The island grows tons of eggplant so. Since eggplant season is almost over I decided to share with you Nonna Saras recipe. Add 1 chopped red bell pepper and cook 3 minutes.