Peanut Lemongrass Eggplant “Caponata”
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February 28, 2021
Peanut Lemongrass Eggplant “Caponata”
This recipe puts a wonderful Malaysian flavor twist on caponata, a dish made with eggplant and tomatoes. Because it's so easy to whip up, and so delicious, you'll be tempted to make it all the time!
Serves 4 as an appetizer
Serves 2 for lunch
Ingredients
Directions
Place the eggplant in a colander and toss with salt. Let it sit for 30 minutes and pat dry.
Heat 2 tbsp Colavita olive oil in a large skillet over medium heat. Add the celery and season and salt and pepper. Saute 3 minutes to soften.
Add the eggplants and cook 5-7 minutes until it starts to soften and brown. Add the extra 1 tbsp Colavita olive oil.
Stir in the Colavita diced tomatoes and the Azalina’s Lemongrass Peanut sauce. Stir to combine.
If the sauce thickens too much, add a tablespoon of water at a time to achieve the desired consistency.
Taste and season with salt and pepper.
Slice a baguette and place the slices on a baking sheet.
Drizzle with Colavita Olive oil and toast in a broiler or toaster until golden brown.
Place the toasts on a platter and top with the Caponata.
Drizzle extra Colavita olive oil as desired and garnish with cilantro.
Please see Giving Broadly for a wonderful, curated list of female food makers
Shop this recipe
Ingredients
Directions
Place the eggplant in a colander and toss with salt. Let it sit for 30 minutes and pat dry.
Heat 2 tbsp Colavita olive oil in a large skillet over medium heat. Add the celery and season and salt and pepper. Saute 3 minutes to soften.
Add the eggplants and cook 5-7 minutes until it starts to soften and brown. Add the extra 1 tbsp Colavita olive oil.
Stir in the Colavita diced tomatoes and the Azalina’s Lemongrass Peanut sauce. Stir to combine.
If the sauce thickens too much, add a tablespoon of water at a time to achieve the desired consistency.
Taste and season with salt and pepper.
Slice a baguette and place the slices on a baking sheet.
Drizzle with Colavita Olive oil and toast in a broiler or toaster until golden brown.
Place the toasts on a platter and top with the Caponata.
Drizzle extra Colavita olive oil as desired and garnish with cilantro.
Please see Giving Broadly for a wonderful, curated list of female food makers