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June 10: Caponata – Eggplant Antipasto Class

Name: Caponata - Eggplant Antipasto
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 500 g eggplants (cubed (see ingredient notes)); 4 Tbsp extra virgin olive oil (for roasting eggplants); 100 g celery (stalks without leaves); 2 Tbsp extra virgin olive oil (for cooking celery); 100 g onion (diced); 4 Tbsp extra virgin olive oil (for onion sauté); 5 Tbsp tomato purée; 150 g cherry tomatoes (cut in half); 1 Tbsp capers preserved in salt (rinsed); 50 g green olives (without pits); 12 g sugar; 2 Tbsp white wine vinegar; Salt to taste; 1 handful toasted pine nuts ((optional)); 1 handful basil leaves

+39 33 34 23 42 17

June 10: Caponata – Eggplant Antipasto Class

April 01, 2023

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+39 33 34 23 42 17

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June 10: Caponata – Eggplant Antipasto Class

April 01, 2023

This page requires a subscription. Log in or learn more here.