Stuffed Eggplant Caponata Recipe
A Wonderful Meatless Dinner Alternative!
Ingredients
- Ingredients:*
- 2 Medium Eggplants
- (serves 4)
- 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)
Directions
- *Instructions:*
- 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.
- Serve.
- Yummy!! I loved it! Give it a try and let me know what You think!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 4 servings | |
| Calories 662 | |
| Calories from Fat 163 | 25% |
| Total Fat 18.44g | 23% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 980mg | 41% |
| Potassium 1250mg | 36% |
| Total Carbs 108.21g | 29% |
| Dietary Fiber 17.2g | 57% |
| Sugars 27.83g | 19% |
| Protein 21.33g | 34% |
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Comments
October 6, 2011Hi Laurie...this recipe looks wonderful! I have one question. You mention that you "cube" the eggplant flesh then remove it from the skin. I assume that this cubed eggplant goes back into the saute right? You don't just throw it out do you? If I'm right, do you add it to the pan right away with the onions, celery and green pepper, or do you add it later in the process? Thanks for your help!
