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| BRIO EGGPLANT CAPONATA |
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| INGREDIENTS |
Extra Virgin Olive Oil (EVOO) 2 ounces
Eggplant- _ inch diced 1 small Eggplant
EVOO 2 teaspoons
Red Onion- diced _ of red onion (2.25 ounces)
Garlic, chopped _ teaspoon
Red Wine Vinegar 3 ounces
Granulated Sugar 1 ounce ladle
San Marzano Tomatoes- _ “ diced _ of a can or 14 ounces
Capers 1 Tbsp
Salt & Pepper- Mixed 1 Teaspoon
Ground Black Pepper 3 turns
EVOO 2 teaspoons
Parsley- chopped 1 Tbsp
Kalamata Olives- halved 1.5 ounces
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| PREPARATION |
In a large non-stick sauté pan- heat 2 oz. of oil.
When oil is hot, add eggplant and sauté until soft.
Remove eggplant from pan and add 2 teaspoons of EVOO.
Add onions and sauté for 2 minutes
Add garlic and sauté for 2 minutes.
Add vinegar and sugar to onions and garlic.
Heat until sugar is dissolved.
Add cooked eggplant, tomatoes (with juice from can), capers, salt & pepper and ground black pepper.
Stir all ingredients to combine.
Cook another 5 minutes over medium heat.
Transfer eggplant mixture to a heat-safe bowl or pan.
Let cool for 5 minutes then refrigerate for 1 hour.
Once cooled, add 2 teaspoons of EVOO, parsley and olives to mixture.
Stir to combine.
Ready to serve.
Un-used portion must be refrigerated.
Discard after 72 hours.
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