How to Make Award-winning Eggplant mushroom caponata

Eggplant mushroom caponata. If you do this, just be sure to pat the eggplant dry). Toss the eggplant with a generous amount of extra virgin olive oil and spread on a large sheet pan. Eggplant mushroom caponata Really great vegetarian lunch option and flavorful anytime snack.

Serve over rice for a meal. Heat oil in a deep, non-stick frying pan over medium heat. Add pasta to sauce in pan.

Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, eggplant mushroom caponata. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

If you do this, just be sure to pat the eggplant dry). Toss the eggplant with a generous amount of extra virgin olive oil and spread on a large sheet pan. Eggplant mushroom caponata Really great vegetarian lunch option and flavorful anytime snack.

Eggplant mushroom caponata is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Eggplant mushroom caponata is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook eggplant mushroom caponata using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Eggplant mushroom caponata:

1. {Prepare 1 medium of sized eggplant.
2. {Take 1 cup of chopped crimini mushrooms.
3. {Make ready 1/3 of red onion sliced.
4. {Make ready 1 1/2 tbsp of chopped flat leaf parsley.
5. {Take 1 of swiss cheese or fresh moz or feta.
6. {Prepare 11 of yellow/red grape toms.
7. {Take 1/2 tbsp of Sriracha.
8. {Make ready 3 of southwest flour tortillas.

Add half the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Remove from the pan and set aside. In the same pan, saute onion and celery in remaining oil until tender.

Steps to make Eggplant mushroom caponata:

1. salt (30 mins) , drain and rinse eggplant slices then dice.
2. prep all others ingredients.
3. sauté epplant until just less than golden brown.
4. Add onions and mushrooms, cook for a few with.
5. lower heat, add sriracha and dash of water to create sauce.
6. Add tomatoes to warm through.
7. garnish with cheese (melt if desired) and parsley.
8. eat with tortillas. Enjoy!.

Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Sauté the onions and red pepper flakes in a large fry pan over medium/high heat. Add vegetable broth or water deglazing the pan during the sauté process. Whilst, Sicilian Caponata has robust and punchy flavour, showcasing aubergines (eggplant) as main ingredient. Both of the dishes can be enjoyed as a side dish or appetizer… depending on your preference.

So that is going to wrap this up for this special food eggplant mushroom caponata recipe. Thank you very much for reading. I am sure that you will 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. Thank you for reading. Go on get cooking!