Eggplant Caponata Barocco with Asiago Cheese

Eggplant Caponata Barocco with Asiago Cheese

servings
8
cups

Ingredients















Cooking Instructions

1

In large heavy skillet, sauté eggplant, onion and celery in olive oil until onions are translucent; add additional olive oil as necessary. Deglaze pan with wine; cook until liquid is evaporated. Stir in pine nuts, raisins and red wine vinegar. Add olives, salt and pepper. Remove from pan and cool. Toss with cheese and mint; dust with cocoa. Serve chilled on lemon leaves.


Ingredients















Cooking Instructions

1

In large heavy skillet, sauté eggplant, onion and celery in olive oil until onions are translucent; add additional olive oil as necessary. Deglaze pan with wine; cook until liquid is evaporated. Stir in pine nuts, raisins and red wine vinegar. Add olives, salt and pepper. Remove from pan and cool. Toss with cheese and mint; dust with cocoa. Serve chilled on lemon leaves.


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