Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a unique dish, eggplant caponata on eggless basil pappardelle. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. I added fresh basil (chopped), and assumed the All Reviews for Eggplant Caponata (Sicilian Version). Epic Eggplant Caponata- simple, easy and bursting with summer flavor!

Eggplant Caponata on Eggless Basil Pappardelle is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Eggplant Caponata on Eggless Basil Pappardelle is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have eggplant caponata on eggless basil pappardelle using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Caponata on Eggless Basil Pappardelle:

1. Get eggplants medium diced
2. Prepare pepper small sweet diced
3. Get olives chopped
4. Make ready onion chopped
5. Make ready garlic chopped
6. Get tomato paste homemade
7. Take beet vinaigrette
8. Make ready sugar
9. Make ready basil leaves chopped
10. Prepare coconut oil
11. Make ready Salt

Caponata is a wonderful Italian eggplant relish that can be used as a spread on bread, a dip for breadsticks, or a sauce to toss with pasta. Today I will prepare for you the sicilian eggplant caponata. Swapping pappardelle pasta for long ribbons of eggplant makes for a. If you thought zoodles were good, wait until you give eggplant "noodles" a go.

Steps to make Eggplant Caponata on Eggless Basil Pappardelle:

1. Heat oil over medium-high heat in a deep sauté pan and add eggplant, sweet pepper, onion and garlic.
2. Season with salt and pepper.
3. Cook for about 10 minutes, until vegetables are soft.
4. Add the olives, tomato paste, beet vinaigrette, sugar, and oregano.
5. Season again with salt and pepper.
6. Lower heat to medium-low, cover, and cook for 30 minutes.
7. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
8. Allow caponata to cool.
9. Serve on pasta.

Swapping pappardelle pasta for long ribbons of eggplant makes for a stunning and flavor-packed, veggie-forward entree you'll love to serve to guests. This Eggplant Caponata is a healthy, quick and easy Paleo dinner for the whole family. You may not want to open it in front of children. How could eggplant not be appropriate for all audiences? This eggplant caponata is rife with eggplant, celery, fennel, zucchini, garlic, onion, tomatoes, olives, raisins, and pine nuts.

So that is going to wrap it up with this instant food eggplant caponata on eggless basil pappardelle recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!