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Category: Eggplant
Prep Time: Cook Time: Total Time:
2 medium eggplants
1 cup diced yellow onion
1/2 cup sliced bell pepper
1/2 cup sliced roasted red pepper
2 cloves garlic diced
2 cups cubed bread
(i used day old french bread)
2-4 tbsp tomato paste
1 stalk celery (diced small)
1./4 cup olive oil
1/4 cup parmesan cheese
1/4 cup red wine vinegar
4 tbsp sugar
2 tbsp red crushed pepper
2 tbsp oregano (dry)
2 tbsp basil (fresh, chopped finely)
Split Eggplant in half lengthwise.
Slice into eggplants as you would an avocado, making cubes within the eggplant.
Remove eggplant from skin, leaving skin shell intact. (leave a little bit of the white, just enough so that the eggplant can retain it's shape).
In a large saute pan at high heat, warm 1/8 cup olive oil. Add onions, celery and green pepper. Saute until onions translucent. Lower heat to medium. Add red peppers and garlic saute until well combined. Add remaining olive oil. Saute until cohesive. Add spices. Saute until well blended. Add vinegar and sugar. Blend until sugar melts through. Add tomato paste. Saute until tomato paste melts into mixture. Add bread, combine and cover. Simmer on medium low for 5-7 minutes or until bread is softened and heated through.
Preheat oven to 375. On a baking sheet, place Eggplant shells. Fill Eggplant shells with Sauteed mixture.
Sprinkle with Parmesan and bake for 20-25 mins, until softened and slightly browned. Remove from oven. May serve at this point or top with Mozzarella cheese. Bake 10-12 minutes until Hot melted and bubbly. (serves 4)
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STUFFED EGGPLANT CAPONATA
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Category: Eggplant
Prep Time: Cook Time: Total Time:
2 medium eggplants
1 cup diced yellow onion
1/2 cup sliced bell pepper
1/2 cup sliced roasted red pepper
2 cloves garlic diced
2 cups cubed bread
(i used day old french bread)
2-4 tbsp tomato paste
1 stalk celery (diced small)
1./4 cup olive oil
1/4 cup parmesan cheese
1/4 cup red wine vinegar
4 tbsp sugar
2 tbsp red crushed pepper
2 tbsp oregano (dry)
2 tbsp basil (fresh, chopped finely)
Split Eggplant in half lengthwise.
Slice into eggplants as you would an avocado, making cubes within the eggplant.
Remove eggplant from skin, leaving skin shell intact. (leave a little bit of the white, just enough so that the eggplant can retain it's shape).
In a large saute pan at high heat, warm 1/8 cup olive oil. Add onions, celery and green pepper. Saute until onions translucent. Lower heat to medium. Add red peppers and garlic saute until well combined. Add remaining olive oil. Saute until cohesive. Add spices. Saute until well blended. Add vinegar and sugar. Blend until sugar melts through. Add tomato paste. Saute until tomato paste melts into mixture. Add bread, combine and cover. Simmer on medium low for 5-7 minutes or until bread is softened and heated through.
Preheat oven to 375. On a baking sheet, place Eggplant shells. Fill Eggplant shells with Sauteed mixture.
Sprinkle with Parmesan and bake for 20-25 mins, until softened and slightly browned. Remove from oven. May serve at this point or top with Mozzarella cheese. Bake 10-12 minutes until Hot melted and bubbly. (serves 4)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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