Eggplant Caponata on Eggless Basil Pappardelle
Eggplant Caponata on Eggless Basil Pappardelle

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, eggplant caponata on eggless basil pappardelle. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Eggplant Caponata on Eggless Basil Pappardelle is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Eggplant Caponata on Eggless Basil Pappardelle is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have eggplant caponata on eggless basil pappardelle using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Caponata on Eggless Basil Pappardelle:
  1. Prepare 2 eggplants medium diced
  2. Prepare 1 pepper small sweet diced
  3. Make ready 1/2 cup olives chopped
  4. Prepare 1/2 onion chopped
  5. Make ready 2 cloves garlic chopped
  6. Take 1/4 cup tomato paste homemade
  7. Take 2 tbsps beet vinaigrette
  8. Take 1 tsp sugar
  9. Take 6 basil leaves chopped
  10. Make ready 2 tbsps coconut oil
  11. Prepare to taste Salt
Instructions to make Eggplant Caponata on Eggless Basil Pappardelle:
  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.

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