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m (clean up, removed: {{Wikifiedrecipe}}) |
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| − | {{Wikifiedrecipe}} |
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| − | ==Description== |
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| − | == |
+ | == Description == |
| + | |||
| + | == Ingredients == |
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# nonstick [[cooking spray]] |
# nonstick [[cooking spray]] |
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| − | # 1 [[green pepper]], chopped |
+ | # 1 [[green bell pepper|green pepper]], chopped |
| − | # 1 |
+ | # 1 red pepper, chopped |
# 1 yellow [[pepper]], chopped |
# 1 yellow [[pepper]], chopped |
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# 1 [[red onion]], chopped |
# 1 [[red onion]], chopped |
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| − | # 3 |
+ | # 3 cloves [[garlic]], peeled |
| − | # 1 1/4 lbs [[ |
+ | # 1 1/4 lbs [[Eggplant]]s, cubed |
| − | # 1-2 [[jalapeno pepper]], seeded and minced |
+ | # 1-2 [[jalapeño pepper|jalapeno pepper]], seeded and minced |
# 1/4 cup chopped [[cilantro]] leaves |
# 1/4 cup chopped [[cilantro]] leaves |
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# 1 tablespoon drained [[capers]] |
# 1 tablespoon drained [[capers]] |
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| − | # 1 tablespoon dried [[ |
+ | # 1 tablespoon dried [[currant]]s |
| − | # 1 tablespoon chopped [[pine |
+ | # 1 tablespoon chopped [[pine nut]]s |
# 1 tablespoon [[red wine vinegar]] |
# 1 tablespoon [[red wine vinegar]] |
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# 1 teaspoon morton lite [[salt]] |
# 1 teaspoon morton lite [[salt]] |
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# fresh ground [[black pepper]] |
# fresh ground [[black pepper]] |
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| − | ==Directions== |
+ | == Directions == |
| − | 1. Preheat oven to 425°F. |
+ | 1. Preheat oven to 425 °F. |
2. Line 2 baking sheets with aluminum foil and spray heavily with [[cooking spray]]. |
2. Line 2 baking sheets with aluminum foil and spray heavily with [[cooking spray]]. |
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21. Cover it again with foil and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch. |
21. Cover it again with foil and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch. |
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| − | 22. Meanwhile, coarsely chop the roasted [[garlic]]; add it to the bowl of roasted [[peppers]] and [[ |
+ | 22. Meanwhile, coarsely chop the roasted [[garlic]]; add it to the bowl of roasted [[peppers]] and [[onion]]s. |
| − | 23. Add the jalapeno, [[cilantro]], [[capers]], [[ |
+ | 23. Add the jalapeno, [[cilantro]], [[capers]], [[currant]]s, [[pine nut]]s and [[vinegar]]. |
24. When the [[Eggplant]] is done, scrape it into a bowl. |
24. When the [[Eggplant]] is done, scrape it into a bowl. |
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28. If possible, refrigerate overnight before using. |
28. If possible, refrigerate overnight before using. |
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| − | [[Category: |
+ | [[Category:Caper Recipes]] |
| − | [[Category: |
+ | [[Category:Currant Recipes]] |
| − | [[Category: |
+ | [[Category:Eggplant Recipes]] |
| ⚫ | |||
[[Category:Jalapeno pepper Recipes]] |
[[Category:Jalapeno pepper Recipes]] |
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| ⚫ | |||
[[Category:Pine nut Recipes]] |
[[Category:Pine nut Recipes]] |
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| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| − | [[Category:Recipes with Capers]] |
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[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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| ⚫ | |||
| ⚫ | |||
Latest revision as of 15:26, 21 March 2011
Description
Ingredients
- nonstick cooking spray
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 red onion, chopped
- 3 cloves garlic, peeled
- 1 1/4 lbs Eggplants, cubed
- 1-2 jalapeno pepper, seeded and minced
- 1/4 cup chopped cilantro leaves
- 1 tablespoon drained capers
- 1 tablespoon dried currants
- 1 tablespoon chopped pine nuts
- 1 tablespoon red wine vinegar
- 1 teaspoon morton lite salt
- fresh ground black pepper
Directions
1. Preheat oven to 425 °F.
2. Line 2 baking sheets with aluminum foil and spray heavily with cooking spray.
3. Set aside.
4. Seed the peppers and cut each pepper vertically into quarters.
5. Stacking 2 to 3 pieces at a time, cut the peppers horizontally into ¼ inch strips and place them in a large mixing bowl.
7. Toss well.
8. Arrange the vegetables in a single layer on a baking sheet; liberally spray them with cooking spray until they are well coated.
9. Place the pan on a rack set in the middle of the oven.
10. Arrange the Eggplant on a second prepared baking sheet.
11. Spray the Eggplant with cooking spray until well coated.
12. Place a large piece of foil over the Eggplant, covering it loosely.
13. Place the pan on rack set toward top of oven.
14. Set a timer for 10 minutes.
15. After 10 minutes, stir peppers and return them to oven.
16. Stir Eggplant, turning cubes.
17. Cover again with foil and return pan to oven.
18. Bake both pans of vegetables another 10 minutes.
19. Scrape the softened pepper mixture back into a large bowl; set the garlic aside.
20. Stir the Eggplant, turning the cubes.
21. Cover it again with foil and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch.
22. Meanwhile, coarsely chop the roasted garlic; add it to the bowl of roasted peppers and onions.
23. Add the jalapeno, cilantro, capers, currants, pine nuts and vinegar.
24. When the Eggplant is done, scrape it into a bowl.
25. Add the salt and black pepper.
26. Mix with a fork until the caponata is well blended and creamy.
27. Set aside to cool.
28. If possible, refrigerate overnight before using.