Caponata With Poblanos And Roasted Garlic Recipe

Name: Caponata With Poblanos And Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted veggies; 2 bulbs garlic, tops cut off; oil, for garlic just to drizzle; 4 poblano chiles; 1/3 cup olive oil or 1/3 cup walnut oil; 5 cups peeled diced eggplants; 1 cup diced yellow squash; 1 celery, diced; 2 cups diced onions; 2 cups diced tomatoes; 1/2 cup diced black olives; 1/4 cup rinsed capers; 1/4 cup pine nuts; 2 tablespoons raisins, chopped or 2 tablespoons dried currants; 1 tablespoon fresh minced basil; 1 tablespoon fresh minced oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon cocoa; 2 tablespoons sugar; 1/2 cup balsamic vinegar (Red or white)

Servings: persons

Roasted veggies
2 bulbs garlic, tops cut off
oil, for garlic just to drizzle
4 poblano chiles
1/3 cup olive oil or 1/3 cup walnut oil
5 cups peeled diced eggplants
1 cup diced yellow squash
1 celery, diced
2 cups diced onions
2 cups diced tomatoes
1/2 cup diced black olives
1/4 cup rinsed capers
1/4 cup pine nuts
2 tablespoons raisins, chopped or 2 tablespoons dried currants
1 tablespoon fresh minced basil
1 tablespoon fresh minced oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cocoa
2 tablespoons sugar
1/2 cup balsamic vinegar (Red or white)

1
Place garlic in foil cut side up, drizzle with oil and wrap in foil.
2
In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
3
Turn oven off and leave garlic in oven.
4
In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
5
Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
6
If garlic wasn`t tender add now squeezing it into the mix of veggies.
7
Stirring occasionally!
8
Jar or place in a sealed container and refrigerate.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Roasted veggies, 2 bulbs garlic, tops cut off, oil, for garlic just to drizzle, 4 poblano chiles, and more.

Yes, Caponata With Poblanos And Roasted Garlic falls under the General 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.

That's it — enjoy your meal!

Caponata With Poblanos And Roasted Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions