Caponata Stew
Caponata Stew takes about 45 minutes from beginning to end. This recipe serves 6 and costs 98 cents per serving. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 94 calories. 139 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Vegetarian Times. A mixture of oregano, olive oil, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a very reasonably priced soup. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Try Caponata, Caponata, and Caponata for similar recipes.
Servings: 6
Ingredients:
1 28-oz. can diced fire-roasted tomatoes
2 Tbs. capers, drained and rinsed
8 oz. cremini mushrooms, chopped into ½-inch pieces (about 3 cups)
1 medium eggplant, peeled and diced (about 3 ½ cups)
3 cloves garlic, minced (about 1 Tbs.)
1 jalapeño pepper, seeded and minced (about 1 Tbs.)
2 tsp. olive oil
1 tsp. dried oregano
1 medium white onion, peeled and chopped (about 1 cup)
½ cup dry red wine or ¼ cup red wine vinegar
Equipment:
colander
paper towels
dutch oven
Cooking instruction summary:
1. Place eggplant in colander, and sprinkle generously with salt. Let stand 10 minutes. Rinse under cold water, and pat dry with paper towels.2. Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and jalapeño, and sauté 10 minutes, or until onion is softened and translucent. Add eggplant and mushrooms, and sauté 10 minutes more, or until vegetables are tender.3. Stir in tomatoes, 1 cup water, wine, capers and oregano. Bring to a boil, cover, reduce heat to low, and simmer 50 to 60 minutes, or until vegetables are tender. Season with salt and pepper.
Step by step:
1. Place eggplant in colander, and sprinkle generously with salt.
2. Let stand 10 minutes. Rinse under cold water, and pat dry with paper towels.
3. Heat oil in large pot or Dutch oven over medium heat.
4. Add onion, garlic and jalapeño, and sauté 10 minutes, or until onion is softened and translucent.
5. Add eggplant and mushrooms, and sauté 10 minutes more, or until vegetables are tender.
6. Stir in tomatoes, 1 cup water, wine, capers and oregano. Bring to a boil, cover, reduce heat to low, and simmer 50 to 60 minutes, or until vegetables are tender. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
