• Our family loves eggplant! I was raised by a mom who is not a big fan, but after falling in love and marrying a Mediterranean man, I quickly discovered its creamy deliciousness! Caponata is an easy and tasty way to get even picky eaters to give it a try! I must admit though, my Caponata is a hybrid mixing the traditional Sicilian flavors with some of my favorite Turkish flavors and my own Southern Girl twist! Enjoy! | www.MommyHiker.com

Ingredients

  • 4 medium size eggplants
  • 1/2 of a spanish onion
  • 1 tomato
  • 2 cloves of garlic
  • 1/2 cup of chopped olives
  • 1 cup of shiitake mushrooms (I told you it was nontraditional!)
  • 1/4 cup freshly minced dill
  • 1/4 cup freshly minced flat leaf parsley
  • 1/4 teaspoon of cumin
  • 1/3 cup of Olive Oil
  • 2 tablespoons of Turkish or Mediterranean style tomato paste (trust me, there is a big taste difference between these and the American version!)
  • 1/3 cup of dry white wine
  • 1/4 cup of beef stock (low sodium)
  • 1/4 cup of chicken stock (low sodium)
  • 1 cup of water
  • salt & pepper to taste
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 1 Hr 15 Min
COOK TIME 1 Hr SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
COOKING METHOD Stove-Top
CUISINE Italian

Preparation

  1. Peel and chop the eggplant (I peel it around per quarter to leave a little skin on all sides), onion, tomato, olives, mushrooms and mince the garlic, dill and parsley.
  2. In a deep pot, saute the onions in a tablespoons of olive oil for about a minute
  3. Add the garlic and saute for another minute.
  4. Then, I literally throw everything else in together, bring it up to a simmer and keep on low heat covered for about an hour, stirring occasionally.
  5. That's IT! So easy and so yummy!!
  6. I usually serve this with rice and plain yogurt.

Rating

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