Simple eggplant toast: very quick to prepare
In addition to canning and cooking eggplant rolls, you can make light and satisfying toast, which is called caponata in Italy. This is a great option for a quick snack or even a festive appetizer. And most importantly, the rest of the ingredients are seasonal, budget-friendly, and very healthy.
The idea of making eggplant caponata was published on the Instagram page of food blogger Inna (inna_levenets).
Caponata recipe with eggplant
Source: Screenshot of a post on the Instagram page of food blogger Inna
Ingredients:
- diced eggplants - 400 g
- chopped celery stalks - 100 g
- diced red onions - 100 g
- olives without pits - 100 g
- raisins - 50 g
- toasted peanuts - 50 g
- tomato paste - 450 g
- sugar - 2 tbsp
- apple cider vinegar - 2 tbsp
- olive oil
- salt, black pepper
- parsley
Eggplant for the dish
Source: Pexels
Method of preparation:
1. Season diced eggplant with salt and pepper, drizzle with olive oil and put in a preheated 180-degree oven for 15 minutes.
2. While the eggplants are baking, saute chopped celery and onion in oil.
Onion for the dish
Source: Pixabay
3. After 3 minutes, add tomato paste and cook for another three minutes.
Tomato paste for the dish
Source: verywellfit.com
4. Now it's time for chopped olives, peanuts, and raisins. Throw them into the pan with the vegetables, add sugar and vinegar.
5. After five minutes, add the baked eggplant.
Olive oil for the dish
6. The last step in making caponata is to add finely chopped parsley, salt and pepper to taste. If necessary, add more sugar.
7. Serve cold.
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