It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Italian Caponata With Basil
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- #106380
A traditional Italian recipe of diced vegetables simmered in a vinegar mixture. Served as a side dish to fish or as an appetizer.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds eggplant
salt
1 tablespoon olive oil
1 large red onion, diced
1 stalk fennel or celery, chopped
1 pound diced tomatoes
3 tablespoons capers, rinsed
3 tablespoons red wine vinegar
3 tablespoons chopped pistachios
1/4 cup minced fresh basil
sliced baguette
directions
Cut the eggplant into 1-inch cubes and place them in a colander. Sprinkle the eggplant cubes with salt and let them sit in the colander for 30 minutes. Rinse the eggplant in cold water and pat dry with paper toweling. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and eggplant and cook, stirring frequently, until soft, about 10-12 minutes.
Add the fennel, tomatoes, capers, and vinegar. Mix well. Let the mixture simmer for 10 minutes, stirring occasionally, or until the fennel is crisp-tender.
Remove the pan from the heat and transfer the caponata to a covered container. Place the caponata in the refrigerator and let chill for 2-4 hours.
When ready to serve, mix in the pistachios and fresh basil. Serve the caponata with baguette slices (or crackers) or alongside a main course.
nutrition data
Nutritional data has not been calculated yet.
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