Moroccan-Spiced Caponata By From A Chef’s Kitchen

Moroccan-Spiced Caponata By From A Chef's Kitchen


RatingDifficultyIntermediate
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Moroccan-Spiced Caponata By From A Chef's Kitchen
Yields8 Servings
Prep Time15 minsCook Time1 hr 45 minsTotal Time2 hrs

Moroccan-Spiced Caponata is a delicious North African twist on traditional caponata and the perfect way to enjoy late summer vegetables!

Caponata is a Sicilian vegetable dish served as an appetizer, light meal or even salad that’s a sweet-sour interpretation of classic French ratatouille.  It’s generally served warm or at room temperature.

It always contains eggplant, quite often celery, fresh herbs and other summer vegetables such as tomatoes and peppers.  It can also include other vegetables added like zucchini, carrots, fennel or potatoes.

The sweet-sour component comes from green olives, raisins, capers and red wine vinegar.

EQUIPMENT
INGREDIENTS
 2 medium eggplants - cut into ½-inch to ¾-inch pieces
 ¼ cup olive oil
 1 medium onion- chopped
 2 stalks (ribs) celery - finely chopped
 2 red bell peppers- cut into ½-inch to ¾-inch pieces
 4 large tomatoes - approximately 1 pound, skinned, seeded and chopped--OR-- 1 can (15-ounce) diced canned tomatoes, undrained
 ½ cup chopped fresh cilantro
 Additional salt- to taste if desired
 Freshly ground black pepper - to taste
 Toasted or grilled rustic bread

Ingredients

EQUIPMENT
INGREDIENTS
 2 medium eggplants - cut into ½-inch to ¾-inch pieces
 ¼ cup olive oil
 1 medium onion- chopped
 2 stalks (ribs) celery - finely chopped
 2 red bell peppers- cut into ½-inch to ¾-inch pieces
 4 large tomatoes - approximately 1 pound, skinned, seeded and chopped--OR-- 1 can (15-ounce) diced canned tomatoes, undrained
 ½ cup chopped fresh cilantro
 Additional salt- to taste if desired
 Freshly ground black pepper - to taste
 Toasted or grilled rustic bread
Moroccan-Spiced Caponata By From A Chef’s Kitchen

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