1 - 10 of 28 for caponata

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Heat oil in a large skillet. Add onion and celery and cook until tender. Remove from pan and set aside. Add eggplant to skillet and saute until light ...

1. Simmer first six ingredients in covered skillet 15 minutes. 2. Mix remaining ingredients, then add to above and simmer 25 additional minutes or ...

Wash eggplant, cut into 1/2 inch cubes. In hot oil in a large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside. ...

In large skillet heat olive oil. Add eggplant, saute until partially soft. Add onions, celery, tomatoes and garlic. Cook 10 minutes. Stir ...

Peel eggplant and cut into small chunks. Soak in water with lots of salt for 1/2 hour, with plate pressing on top. Drain. Dice all vegetables; slice ...

In a large, heavy, skillet heat olive oil. Add eggplant and cook, stirring constantly for about 10 minutes. Add tomatoes, peppers, onions, and ...

Fry onions and garlic in 1 cup oil until semi soft. Add celery. Saute 10 minutes longer. Add eggplant and cook slowly for 15 minutes. Add tomatoes ...

Combine first 6 ingredients in skillet; cover and simmer 15 minutes. Mix together remaining ingredients and add to skillet. Cover and simmer 25 ...

Roast peppers until blackened, place in brown bag and cool until skin can be slipped off. Brush all veggies with olive oil and grill until tender, ...

Cut and peel eggplant 1 inch cubes. Saute eggplant in olive oil until soft and brown. Set aside. Chop onion and garlic and saute also in olive oil. ...

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