Caponata With Baked Feta Cheese Recipe

Name: Caponata With Baked Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs eggplant, peeled and cut into 1 inch cubes; 5 tbsp oil; 1 None onion, peeled and sliced; 3 stalks celery, cut into 1/4 inch slices; 1 x 14 oz can chopped tomatoes; 2 tsp sugar; 2 tbsp balsamic vinegar; 3-4 tsp cocoa powder; 2 oz pitted black olives, cut in half lengthwise; 1 oz capers; 6.5 oz block feta cheese; 2 sprigs rosemary; 1 tbsp olive oil; 6-8 sprigs flat leaf parsley, finely chopped

Servings: persons

1 1/3 lbs eggplant, peeled and cut into 1 inch cubes
5 tbsp oil
1 None onion, peeled and sliced
3 stalks celery, cut into 1/4 inch slices
1 x 14 oz can chopped tomatoes
2 tsp sugar
2 tbsp balsamic vinegar
3-4 tsp cocoa powder
2 oz pitted black olives, cut in half lengthwise
1 oz capers
6.5 oz block feta cheese
2 sprigs rosemary
1 tbsp olive oil
6-8 sprigs flat leaf parsley, finely chopped

1
Put the eggplant cubes in a bowl and sprinkle them with a teaspoon of salt. Stir to mix in the salt, then cover and leave for 45 mins. Transfer the eggplant into a colander and rinse, then drain well.
2
Heat 3 tablespoons of oil in a frying pan and cook the eggplant for a minute, turning, then remove and set aside. Pour the rest of the oil into the same pan, heat, then add the onions and celery. Saute for about 5 mins, turning. Season to taste. Stir in the chopped tomatoes and simmer for about 8 mins. Stir in sugar, vinegar and cocoa powder and season to taste. Add the olives and capers and simmer for 5 mins, then add the eggplant and continue to simmer for 5 mins more.
3
Meanwhile, preheat oven to 300u00b0F. Cut the block of feta in half and place each half on a sheet of aluminium foil. Place a sprig of rosemary on each half, then drizzle with 1/2 tbsp of olive oil each. Wrap the foil loosely around the cheese, then place on a baking sheet and bake for about 15 mins.
4
Remove the cheese from the oven. Arrange the caponata on plates and sprinkle with the chopped parsley. Top with the baked feta and serve.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/3 lbs eggplant, peeled and cut into 1 inch cubes, 5 tbsp oil, 1 None onion, peeled and sliced, 3 stalks celery, cut into 1/4 inch slices, and more.

Yes, Caponata With Baked Feta Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata With Baked Feta Cheese

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