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We hope you got benefit from reading it, now let’s go back to eggplant caponata on eggless basil pappardelle recipe. You can cook eggplant caponata on eggless basil pappardelle using 11 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Eggplant Caponata on Eggless Basil Pappardelle:
- You need 2 eggplants medium diced
- Provide 1 pepper small sweet diced
- Get 1/2 cup olives chopped
- Take 1/2 onion chopped
- Use 2 cloves garlic chopped
- Use 1/4 cup tomato paste homemade
- Prepare 2 tbsps beet vinaigrette
- Use 1 tsp sugar
- You need 6 basil leaves chopped
- Get 2 tbsps coconut oil
- You need to taste Salt
Instructions to make Eggplant Caponata on Eggless Basil Pappardelle:
- Heat oil over medium-high heat in a deep sauté pan and add eggplant, sweet pepper, onion and garlic.
- Season with salt and pepper.
- Cook for about 10 minutes, until vegetables are soft.
- Add the olives, tomato paste, beet vinaigrette, sugar, and oregano.
- Season again with salt and pepper.
- Lower heat to medium-low, cover, and cook for 30 minutes.
- Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
- Allow caponata to cool.
- Serve on pasta.
Grilled eggplant is chopped up and mixed with grilled red bell pepper, capers, basil, garlic and olive oil. Either serve the Eggplant Caponata on the side, so the toasted crostini stays nice and crisp, or if serving immediately. Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables. Sicilian Caponata Recipe - Italian Eggplant Appetizer. This version is all vegetables and the flavors are bursting with each bite.
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