Caponata-Inspired Eggplant and Bread by @maxlamanna

1h

5 servings

🍆

1

Aubergine

🫒

45 ml

Olive oil

🧂

1.5 g

Salt

🧅

1 medium onion

Onion

🫑

1

Red pepper

🥬

2 stalks

Celery

⚫

0.3 g

Black pepper

🧄

2 cloves

Garlic

🍅

400 g

Tomatoes

🫒

75 g

Green olives

🍇

40 g

Raisins

🍇

45 ml

Red wine vinegar

🫒

18 g

Capers

🍬

4 g

Sugar

🌶️

0.5 g

Red pepper flakes

🌿

1

Bay leaf

🌿

15 g

Parsley

🌿

10 g

Basil

🥖

130 g

Baguette

🥜

35 g

Pine nuts

  1. Toss
    • Aubergine
    • Olive oil
    • Salt

    Toss the cubed aubergine with 1 tbsp olive oil and a pinch of salt.

  2. Roast
    • Aubergine

    Roast the aubergine in the oven for 30-35 minutes at 180C/350F fan.

  3. Cook
    • Olive oil
    • Salt
    • Onion

    Cook the onion, red pepper and celery in olive oil for a few minutes until soft, with a pinch of salt and black pepper.

  4. Add
    • Garlic

    Add the garlic and stir, cook for 1 minute.

  5. Add
    • Green olives
    • Red wine vinegar
    • Capers

    Add the remaining ingredients (crushed tomatoes, green olives, raisins, red wine vinegar, capers, sugar, red pepper flakes and bay leaf), stir and cook on medium heat for 8-10 minutes.

  6. Stir
    • Aubergine
    • Bay leaf

    Remove the bay leaf at the end and stir in the roasted aubergine and fresh parsley.

  7. Drizzle
    • Olive oil
    • Salt
    • Baguette

    Drizzle the sliced baguette with a bit of olive oil and salt, bake in the oven for 5-7 minutes until warm and crusty.

  8. Toast
    • Pine nuts

    Toast the pine nuts in a frying pan over medium heat, occasionally tossing, until lightly brown.

Caponata-Inspired Eggplant and Bread by @maxlamanna

1h

5 servings

🍆

1

Aubergine

🫒

45 ml

Olive oil

🧂

1.5 g

Salt

🧅

1 medium onion

Onion

🫑

1

Red pepper

🥬

2 stalks

Celery

⚫

0.3 g

Black pepper

🧄

2 cloves

Garlic

🍅

400 g

Tomatoes

🫒

75 g

Green olives

🍇

40 g

Raisins

🍇

45 ml

Red wine vinegar

🫒

18 g

Capers

🍬

4 g

Sugar

🌶️

0.5 g

Red pepper flakes

🌿

1

Bay leaf

🌿

15 g

Parsley

🌿

10 g

Basil

🥖

130 g

Baguette

🥜

35 g

Pine nuts

Preparation Steps

  1. Step 1/8

    Toss the cubed aubergine with 1 tbsp olive oil and a pinch of salt.

  2. Step 2/8

    Roast the aubergine in the oven for 30-35 minutes at 180C/350F fan.

  3. Step 3/8

    Cook the onion, red pepper and celery in olive oil for a few minutes until soft, with a pinch of salt and black pepper.

  4. Step 4/8

    Add the garlic and stir, cook for 1 minute.

  5. Step 5/8

    Add the remaining ingredients (crushed tomatoes, green olives, raisins, red wine vinegar, capers, sugar, red pepper flakes and bay leaf), stir and cook on medium heat for 8-10 minutes.

  6. Step 6/8

    Remove the bay leaf at the end and stir in the roasted aubergine and fresh parsley.

  7. Step 7/8

    Drizzle the sliced baguette with a bit of olive oil and salt, bake in the oven for 5-7 minutes until warm and crusty.

  8. Step 8/8

    Toast the pine nuts in a frying pan over medium heat, occasionally tossing, until lightly brown.

Composition

Ingredients

Types

Oils, Seasonings, Vegetables, Canned goods, Preserved foods, Dried fruit, Vinegars, Sweeteners, Herbs, Bakery, Nuts

Ingredients

Aubergine, Olive oil, Salt, Onion, Red pepper, Celery, Black pepper, Garlic, Tomatoes, Green olives, Raisins, Red wine vinegar, Capers, Sugar, Red pepper flakes, Bay leaf, Parsley, Basil, Baguette, Pine nuts

Notes

Aubergine (cubed), Olive oil (for roasting the aubergine, for the sauce, a drizzle for the baguette), Salt (for the aubergine, for the sauce, for the baguette), Onion (diced), Red pepper (chopped), Celery (thinly sliced), Garlic (minced), Tomatoes (crushed), Green olives (roughly chopped), Parsley (chopped), Basil (fresh), Baguette (sliced)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free

Calories

285 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

Potassium: 530mg, Iron: 2.4mg, Calcium: 75mg, Sodium: 510mg

Vitamins

Vitamin C: 42mg, Vitamin A: 85

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Lunch, Anytime, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Italian

Geographic

Italy, Sicily

Various

Aspect

Texture

Chunky, Soft

Flavors

Savory, Sweet, Tangy

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform