Vegetarian eggplant caponata salad recipe. Very easy and delicious vegetarian salad or stew ( if desired) prepared in a pan. This recipe belongs to Italian cuisine.
Ingredients in Vegetarian Eggplant Caponata
Half of the large eggplant, pared, 2 ribs celery, 2 medium yellow onions, 2 cloves garlic, 16 oz (480 ml) can peeled tomatoes, 2 tablespoons (30 ml) olive or salad oil, 2 tablespoons (30ml) cider vinegar, 1 teaspoon (5 ml) mixed Italian, ,herbs, 1/3 cup (80 ml) pine nuts, salt and freshly ground black pepper, to taste
Vegetarian Eggplant Caponata Salad Recipe
Cut the eggplant into 1/2-inch (1.25 cm) cubes, then slice the celery in half lengthwise and mince. Peel 2 medium yellow onions, halve, then slice. Mince peeled garlic.
In a large pan, combine the remaining ingredients, except nuts. Mix well. Add cubed eggplant, celery, and onions. Stir. Set the heat to high and bring vegetable mixture to a boil, then cover with a lid, reduce heat to low and simmer for 10-15 minutes or until vegetables just tender.
Remove the pan from the heat. Set aside allow cooling. Sprinkle with pine nuts and stir. Use as a side or main dish.
Are you looking for more easy and delicious vegetarian recipes? Try to prepare Roasted Green Beans with Tomatoes, do you like Italian cuisine? Try to prepare the famous Tuscan chicken stew- Slow Cooker Tuscan Chicken Stew
Ingredients
- 1/2 large eggplant, pared and cut into cubes
- 2 ribs celery, sliced
- 2 medium yellow onions, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 16 oz (480 ml) can peeled tomatoes, undrained
- 1/3 cup (80 ml) pine nuts
- 1/4 cup (60 ml) olive or salad oil
- 2 tablespoons cider vinegar
- 1 teaspoon mixed dried Italian herbs
- Salt and black pepper, to taste
Instructions
In a large pan, combine all ingredients, except cubed eggplant, celery, and onions. Mix well.
Stir in eggplant, sliced celery, and onions.
Bring vegetarian mixture to a boil over medium-high heat.
Reduce heat to medium-low, cover the pan with a lid and simmer for 10-15 minutes.
Remove the pan from the heat and set aside. Allow cooling.
Transfer vegetable salad to a serving bowl. Sprinkle with pine nuts and stir well.
Serve warm or cold.
