Sicilian stew with eggplant
Recipe from the book "with Jamie in Italy". Light and fragrant.
- olive oil
- 2 large eggplants, cut into pieces
- 1 teaspoon with dried oregano tip
- salt pepper
- 1 finely chopped red onion
- 4 cloves of sliced garlic
- 1 small bunch of fresh parsley
- 2 tablespoons salted capers, washed, soaked and drained
- 1 hand seedless green olives
- 5 tomatoes peeled and cut into pieces
Preparation time: less than 60 minutes
RECIPE PREPARATION Sicilian stew with eggplant:
Fry the eggplant in olive oil, adding oregano. After the eggplant has softened slightly, add the onion, garlic and parsley. If you find it too dry you can add olive oil. Then add the capers and olives, and finally the tomatoes. Leave to boil, covered, on low heat for about 15 minutes. Serve sprinkled with chopped parsley leaves.
1. Wash the eggplant and cut into slices up to 1 cm. Place in layers on a wooden chopper, sprinkle with salt and leave to drain for half an hour. Then wash and boil for 2 minutes in water with the juice of a lemon. Remove from boiling water and drain on absorbent paper.
2. Put the well drained eggplant slices in clean jars, in states, among which sprinkle the capers, a sliced lemon, hot peppers cut into quarters or halves, onion cut into scales, a little pepper and oregano. Then pour the oil and press with the back of the wooden spoon, until the oil rises on top.
3. Close the jars and sterilize for half an hour. Leave for another half hour in hot water, then remove the jars from the water and leave to cool covered with a thicker napkin.
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Low eggplant with garlic and tomatoes fasting or sweet recipe
Low eggplant with garlic and tomatoes fasting or sweet recipe. Eggplant dish with tomatoes and garlic. Pan-fried eggplant with garlic, tomatoes and greens. How to make low eggplant? Eggplant recipes.
Eggplants are very good and I don't hesitate to cook them as often as possible during the summer! These low eggplant with garlic and tomatoes are part of the category of simple and good old recipes, available to anyone.
Beyond the traditional eggplant salad (with or without mayonnaise - the recipe here or here), of musaca or zacusca, too few people venture to experiment with other eggplant recipes. Sin! It seems, however, that lately the world has gained more courage and given a chance to the eggplants in the oven Imam Bayildi (recipe here), the fan-shaped ones (recipe here) or notched and au gratin with cheese and garlic (recipe here). I leave you at the end of the article several eggplant recipes and you decide which ones to test.
And these low eggplant with garlic and tomatoes are versatile, they can be both a kind of post as well as a sweet one. We ate them hot with cold Greek yogurt, sprinkled with fresh green mint. A madness! Those who fast do not put yogurt on them.
They are tasty and cold, served on bread spreads. An excellent summer snack! Are red pieces of eggplant impregnated with garlic flavor. No, there are no stews!
If you put a little more tomatoes (or tomato juice) in this recipe you will get the famous pasta sauce from Norma - see here.
For their preparation we need a single well-heated pan and cheap, seasonal ingredients.
From the quantities below it results approx. 4 servings of low eggplant with garlic and tomatoes.
A portion of breaded eggplant, fasting can be the ideal appetizer for the days when you do not serve meat! Here is the fastest and tastiest recipe for fasting, vegan breaded eggplant. Ready in 15 minutes, from cheap and handy ingredients.
How to make eggplant bread, fasting:
Breaded eggplants can be eaten as a healthy snack, a garnish for a main dish, but also in a tasty and healthy sandwich. They are easy to prepare and are an ideal preparation even on days when you do not eat meat, because you can make breaded eggplant, fasting. Here is the recipe:
Start by washing the eggplants and cut them into rounds (not very thick).
In a bowl, combine the breadcrumbs with the garlic powder (in the quantities you want) and with the rest of the spices you prefer (onion powder, oregano, basil, turmeric, paprika, etc.).
How to prepare breaded eggplant, fasting: Give the eggplant slices through the above combination and place them, one at a time, in a pan in which you have previously heated oil.
After passing the eggplants through the above composition, if you do not want to fry them in oil, you can put them in the oven, in a pan, for 20-30 minutes.
Eggplant bread, fasting. Quick recipe
Breaded, fasting eggplants are served hot. Great appetite!2.5 / 5 - 4 Review (s)
Method of preparation
Cut the washed and peeled eggplant into large cubes. Sprinkle salt over them, mix, cover with cold water and set aside for 1 hour.
Meanwhile, put in separate bowls: onions, finely chop the celery leaves, sliced garlic and julienned peppers. Cut the tomatoes into cubes (you can leave them like this or you can turn them into juice, using the blender).
Lightly brown the garlic slices in 50 ml of hot oil then add the well drained eggplant and lightly pressed between the palms. Leave on the fire for about 10 minutes, stirring or until the eggplants are soft and glassy. Remove to a strainer.
Put the rest of the oil in the same bowl and cook the onion, over low heat, until golden.
Add the peppers and continue to sauté until soft. Remove to a strainer.
Pour the diced tomatoes or the juice obtained in the same bowl and cook for about 10 minutes, stirring, or until slightly thickened.
Return all the vegetables to the bowl, add the olives, vinegar, sugar, celery leaves, simmer for 5 minutes, then mix, salt and pepper to taste.
Continue to boil for 15-20 minutes until the mixture thickens.
Pour hot into sterilized jars, placed in a stove tray and cover each jar with a piece of aluminum foil.
Put in the hot oven, reducing the heat to a minimum, as soon as you insert the tray and leave it to simmer for 40 minutes from the moment the mixture starts to boil in the jar.
Remove the jars from the oven, staple immediately and place them upside down on the lid, dry (between the beds) until cool.
Wipe the jars, label them and put them in the pantry.
Serve as an appetizer or with steak, fish, rice or as a pasta salad, etc.
Necessary ingredients Sicilian caponata:
- 2 eggplants
- 4 tomatoes
- 200 gr green olives
- 1 large onion
- 1 celery stalk (if you don't have it, it can be replaced with our celery)
- 2 cloves of garlic
- 1 tablespoon tomato paste (or pepper with tomatoes)
- 1 tablespoon wine or apple cider vinegar (or herbal wine vinegar)
- 1 teaspoon oregano, pepper, salt
- fresh basil
- olive oil
Cut the eggplant into cubes, add a pinch of salt and brown them in a hot pan. Remove the browned eggplants on a plate, on a paper towel, to remove any excess oil. Chop the onion and sauté it together with the celery stalk cut into small rounds, in two tablespoons of olive oil. Add the teaspoon of oregano, the garlic cut into thin slices and then the tomato paste.
Put the tomatoes in hot water to gently peel them. We grind them and put them in the pan, over the hardened onions. Balance the taste and acidity of the tomatoes with a powder of sugar (optional) and add a teaspoon of vinegar. Now we add the green olives. Stir, let the sauce boil for a few minutes and turn the eggplant into browned cubes.
Let it simmer for about 15 minutes, so that the juice left by the tomatoes decreases, forming the sauce that covers the eggplant. At the end, add salt and pepper to taste and season with fresh basil. If you don't like basil, you can successfully replace it with parsley. Put a lid on the pan and leave it for 10 minutes, during which time we can toast the bread. Sicilian caponata is delicious served at room temperature.