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Eggplant Caponata Recipe

Eggplant Caponata Recipe

3 3 3 3 3 5
10
Recipe by
Leite's Culinaria Leite's Culinaria

Ingredients

  • 1 eggplant (14 pounds total cut into 1 inch cubes)
  • 1 tbsp kosher salt
  • 34 cup olive oil (extra virgin)
  • 3 stalks celery (cut into 12 inch dice)
  • 14 bulbs fennel (cut into 12 inch dice)
  • 12 zucchini (cut into 12 inch dice)
  • 1 clove garlic cloves (minced)
  • 12 onions (cut into 12 inch dice)
  • 1 12 tomatoes (cut into 12 inch dice)
  • 12 cup green olives (favorite variety will be perfect pitted and coarsely chopped)
  • 14 cup capers (drained)
  • 14 cup raisins
  • 14 cup white wine vinegar
  • 1 tbsp granulated sugar
  • salt
  • black pepper
  • 27 cup pine nuts (lightly toasted)
  • 13 cup toast (raw almonds lightly)
  • 14 cup fresh basil (minced)
Prep Time
30 min
Total Time
3 hr
Servings
8 servings

Preparation

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Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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