Video:How to Make Eggplant Caponatawith Rachel Edelman
Try this delicious Italian and vegetarian dish for the perfect combination of eggplant, cheese, tomatoes and onions. Caponata is perfect alongside meat or pasta dishes.See Transcript
Transcript:How to Make Eggplant CaponataHi, I am Rachel Edelman for About.com Food. Today I am going to show you how to make caponata.
Caponata IngredientsFor this recipe you will need:
- 1 medium eggplant, diced
- 3/4 lb. diced ripe tomatoes
- 4 large peppers sliced
- 1/4 lb. diced provolone cheese
- 1 large onion, chopped
- 2 tsp. minced garlic
- 1/2 c. dry white wine
- 1/4 c. olive oil
- Salt & pepper
Prepare the EggplantPlace the diced eggplant into a colander and sprinkle it so it is coated in salt. Let this sit for one hour- it draws out the bitterness in the vegetables. Once they are ready, rinse them with water and place them on paper towels. pat them dry. Lay the eggplant pieces in a single layer in a large baking dish.
Combine the Eggplant with Caponata IngredientsPreheat the oven to 375 degrees. Pour the sliced pepper into the baking dish. Spread them out on top of the eggplant. Then, pour the tomatoes and spread them out. And then do the same with the chopped onion and the minced garlic.
Next, place the cheese all around the pan in small chunks. Now pour the olive oil all over the vegetables. You can also pour straight from the bottle, so the vegetables are well coated. Then, season the vegetables with plenty of salt and pepper.
Place the dish into the oven and bake for half an hour.
Add Wine to the CaponataAfter the 30 minutes, take the dish out of the oven, and pour the 1/2 cup of wine over the dish. Stir the mixture around a bit and then bake for another 30 minutes.
Place on a serving dish and enjoy. Thanks for watching. To learn more visit us on the Web at food.about.com.
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