Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, eggplant caponata on eggless basil pappardelle. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. I added fresh basil (chopped), and. Credit goes to my dad for creating this caponata, which he calls "the eggplant dip," although we've tweaked and fiddled with it over time.
Eggplant Caponata on Eggless Basil Pappardelle is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Eggplant Caponata on Eggless Basil Pappardelle is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have eggplant caponata on eggless basil pappardelle using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Caponata on Eggless Basil Pappardelle:
- Get 2 eggplants medium diced
- Prepare 1 pepper small sweet diced
- Get 1/2 cup olives chopped
- Make ready 1/2 onion chopped
- Take 2 cloves garlic chopped
- Make ready 1/4 cup tomato paste homemade
- Prepare 2 tbsps beet vinaigrette
- Prepare 1 tsp sugar
- Take 6 basil leaves chopped
- Get 2 tbsps coconut oil
- Prepare to taste Salt
Swapping pappardelle pasta for long ribbons of eggplant makes for a. If you thought zoodles were good, wait until you give eggplant "noodles" a go. Swapping pappardelle pasta for long ribbons of eggplant makes for a stunning and flavor-packed, veggie-forward entree you'll love to serve to guests. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley.
Instructions to make Eggplant Caponata on Eggless Basil Pappardelle:
- Heat oil over medium-high heat in a deep sauté pan and add eggplant, sweet pepper, onion and garlic.
- Season with salt and pepper.
- Cook for about 10 minutes, until vegetables are soft.
- Add the olives, tomato paste, beet vinaigrette, sugar, and oregano.
- Season again with salt and pepper.
- Lower heat to medium-low, cover, and cook for 30 minutes.
- Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
- Allow caponata to cool.
- Serve on pasta.
The restaurant is long gone, but I still remember fondly the eggplant caponata condiment they served with bread sticks that accompanied every meal. Eggplant Caponata or Aubergine Caponata is one of the golden staples of Sicilian cuisine. It's one of the most famous appetizers that is never missing on a Holiday table, being that Christmas, Easter or a Birthday party. There are different versions of Caponata cooked in Palermo and Caponata from. Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables.
So that’s going to wrap this up for this special food eggplant caponata on eggless basil pappardelle recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
