Italian Capotana with Eggplant “appetizer/Entrée/dip
pita bread with cheese
in cracker
process eggplant and grilled peppers
Portion – a container for 20 cookies or 4 pita
Ingredients:
- 4 tablespoons olive oil
- 1 red onion rings
- 2 green peppers chopped
- 1 / 2 diced chili peppers
- 3 medium eggplants trozaditas
- 2 clove garlic, minced
- 5 grape tomatoes, chopped – or mashed canned whole tomatoes
- 3 tablespoons red wine vinegar
- 2 tablespoons red wine
- 1 tablespoon brown sugar
- 3 ounces raisins – can be blonde
- 3 tablespoons pitted green olives
- 2 tablespoons capers
-1 Red pepper, chopped
- Salt and pepper to taste
• Sprig of fresh basil
- 4 tablespoons chopped parsley or coriander – I used cilantro
- Ciabatta, pita or panini, to serve. I also used whole wheat crackers
Procediemiento:
On a griddle or skillet add olive oil and add to saute the eggplant as it cooks with a little red wine. At this time I added caramelized brown sugar for a bit. Then add the peppers, chillies and garlic. In another container cure the onions in wine vinegar. Then add the eggplant to the pan of tomatoes, raisins, cilantro, red pepper, olives and capers, onions, salt and pepper. Cook for 5 mimutos and extinguished the fire. Stir in basil and leave to steam the last ingredients added. Serve at room temperature on pita bread with cheese, crackers or chapatas comprehensive.
Thanks so much for this. This might sound weird, but I spent the first couple of years of my teenage lifein Italy, then travelled around the world. Now I’m living in New Zealand, with my Chinese wife, and son we had whilst living inJapan! Truly internationalized, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipes like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!