Recipe

How to Make Delicious Eggplant Caponata on Eggless Basil Pappardelle

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Eggplant Caponata on Eggless Basil Pappardelle.

You can cook Eggplant Caponata on Eggless Basil Pappardelle using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Eggplant Caponata on Eggless Basil Pappardelle

  1. It’s 2 of eggplants medium diced.
  2. Prepare 1 of pepper small sweet diced.
  3. Prepare 1/2 cup of olives chopped.
  4. It’s 1/2 of onion chopped.
  5. You need 2 cloves of garlic chopped.
  6. It’s 1/4 cup of tomato paste homemade.
  7. It’s 2 tbsps of beet vinaigrette.
  8. It’s 1 tsp of sugar.
  9. Prepare 6 of basil leaves chopped.
  10. You need 2 tbsps of coconut oil.
  11. Prepare to taste of Salt.

Eggplant Caponata on Eggless Basil Pappardelle instructions

  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..

How to Make Delicious Eggplant Caponata on Eggless Basil Pappardelle

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