Caponata - Recipes

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Results 1 - 10 of 32 for caponata

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Sprinkle eggplant with salt; let stand 30 minutes. Rinse; pat dry. Sauté eggplant, celery, onion and garlic in oil in Dutch oven until ...

This recipe is best made a day ahead. Serve at room temperature on toasted baguettes with goat cheese or Ricotta cheese. Peel eggplants, ...

Note: Let eggplant sit for ... toasted baguettes with caponata, shredded fresh basil as ... fresh Mozzarella cheese; toasted or Panini grilled.

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 ...

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

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 ...

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 ...

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 ...

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 ...

10. CAPONATA (ITALIAN APPETIZER)

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

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