Dried Tomato Caponata Recipe

Name: Dried Tomato Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into 3/4 inch cubes; 2 cloves garlic, in their skins,pierced once; 2 tablespoons pine nuts, toasted; 1/2 cup celery, finely chopped; 1/2 cup fresh parsley, preferably flat leaf,chopped; 2 tablespoons capers, drained and rinsed; 2 tablespoons raisins, roughly chopped; 2 tablespoons kalamata olives or 2 tablespoons other oil-cured olives, of choice,pitted and chopped; 2 teaspoons fresh thyme; 2 teaspoons balsamic vinegar; 2 teaspoons fresh lemon juice; 1 pinch sugar; 1/4 teaspoon red pepper flakes (optional); Oven-Dried Tomatoes; 1 teaspoon olive oil; 32 plum tomatoes, cored,halved and seeded (4 lbs); 1 teaspoon salt

Servings: persons

1 lb eggplant, cut into 3/4 inch cubes
2 cloves garlic, in their skins,pierced once
2 tablespoons pine nuts, toasted
1/2 cup celery, finely chopped
1/2 cup fresh parsley, preferably flat leaf,chopped
2 tablespoons capers, drained and rinsed
2 tablespoons raisins, roughly chopped
2 tablespoons kalamata olives or 2 tablespoons other oil-cured olives, of choice,pitted and chopped
2 teaspoons fresh thyme
2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 pinch sugar
1/4 teaspoon red pepper flakes (optional)
Oven-Dried Tomatoes
1 teaspoon olive oil
32 plum tomatoes, cored,halved and seeded (4 lbs)
1 teaspoon salt

1
Preheat the broiler.
2
On a baking sheet, toss eggplant and garlic cloves with oil and salt and broil for about 4 minutes.
3
Remove garlic and set aside to cool.
4
Toss and stir eggplant, and continue to cook an additional 4 minutes until browned and tender.
5
Transfer eggplant to a plate and let cool.
6
Meanwhile, chop oven-dried tomatoes coarsely and place in a medium bowl along with the pine nuts, parsley, celery, capers, raisins, olives, thyme, vinegar, lemon juice, sugar, red pepper flakes if using.
7
Season to taste with salt and freshly ground black pepper.
8
Simply toss for a loose mixture, or mix well to bind the mixture together.
9
Serve spread on crusty bread Oven-Dried Tomatoes.
10
Preheat oven to 200F Cut tomatoes in half lengthwise, remove seeds.
11
Slice off visible stems if desired.
12
On a baking sheet, toss tomatoes with oil and salt and arrange cut sides up.
13
Place in the oven for 4-5 hours, or until visible moisture has evaporated and tomatoes are shriveled but still soft and pliable.
14
Let cool and store in an airtight container up to 1 week.

419

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 17 ingredients. The key ingredients include: 1 lb eggplant, cut into 3/4 inch cubes, 2 cloves garlic, in their skins,pierced once, 2 tablespoons pine nuts, toasted, 1/2 cup celery, finely chopped, and more.

Yes, Dried Tomato Caponata 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.

Dried Tomato Caponata

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