Caponata

Name: Caponata
Ingredients: 1 eggplant; 8 cloves of garlic; half an onion, chopped; 1 celery stalk, finely chopped; 6 pitted kalamata olives, minced; 2 roma tomatos, diced; 8 cremini mushrooms, diced; sage, oregano, thyme, salt and pepper to taste; a few sprigs Italian parsley, minced

9 ingredients

1 steps

Ingredients

1 eggplant
8 cloves of garlic
half an onion, chopped
1 celery stalk, finely chopped
6 pitted kalamata olives, minced
2 roma tomatos, diced
8 cremini mushrooms, diced
sage, oregano, thyme, salt and pepper to taste
a few sprigs Italian parsley, minced

Directions

1

{"0":"Preheat oven to 375F.","2":"Cut the eggplant in half, lengthwise. Rub the flesh with olive oil and salt and pepper.","4":"Make a tin foil cup. Put in the garlic and drizzle with olive oil. Roast the eggplant and garlic for 45 minutes.","6":"Heat olive oil in a pan. Add diced onions. Salt. Sweat for about ten minutes.","8":"Add in celery and cook for about five minutes.","10":"Add cremini mushrooms and kalamata olives. Cook about five minutes.","12":"When the eggplant is done, peel the skin off and throw away. Dice the flesh.","14":"Mince the roasted garlic.","16":"Add the garlic and eggplant to the pan. Season to taste.","17":"Throw in the tomatoes and cilantro last. Cook the tomatoes for a minute, just to warm.","19":"The final consistency should be like a chunky paste.","21":"Serve over flat bread crackers or bruschetta."}