Caponata is a Sicilian eggplant dish and the perfect appetizer on crostini!
This is my simplified version of eggplant caponata which traditionally includes bell peppers, celery and olives. I find this to be equally flavorful while requiring less product for an easy snack!
Ingredients:
1 Eggplant
1-2 tablespoons capers
2-3 cloves of garlic
1 can of stewed tomatoes
Red pepper flakes
Olive oil
Sea salt
Process:
Grill eggplant until tender, slice into cubes.
Sautee capers, garlic and red pepper flakes in olive oil. Note: Amount of red pepper flakes is up to you, depending on how spicy you like it.
Add eggplant and can of tomato sauce and stew on medium-low heat for 10-15 minutes or until sauce thickens.
Add salt to taste. Note: Capers are salty! Taste test before adding salt and again before serving.
Love this! Thank you for sharing!
https://nanchi.blog/