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PrintBite with Belkys: Eggplant Caponata From Las Olas Wine Cafe
Posted: 06/21/12
Reported by:
Producer:
Mailyn Mundy
Contact:
Archived Reports:
Taking a break from our daily routine is always a plus, especially when it involves good food, wine and company. Today, one chef is showing us how to unwind with his must-have small plates. Let's grab a Bite with Belkys.
The Chef: Aaron Quiñones
The Restaurant: Las Olas Wine Cafe
The Dish: Eggplant Caponata
Ingredients:
1 1/2 eggplant, cut in 1-inch cubes
1 Tbs. of kosher salt
3-5 garlic cloves, minced
1/2 of a red pepper, diced
1/2 cup of green olives, pitted and chopped
1 1/2 tomatoes, diced
1/2 of a red onion, diced
1/4 cup of capers, drained
1/3 cup of pine nuts
1 Tbs. of sugar
1/4 cup of red wine vinegar
34 cup of olive oil
1 tsp. of lemon zest
juice of 1/2 a lemon
toasted baguette, sliced thin
Method of Preparation:
-Begin by dicing the eggplant into small pieces. Then, place it in a bowl and add kosher salt. Let it sit for about one hour. Next, rinse it well and pat dry.
-After, combine the eggplant with garlic, red pepper, olives, tomato, red onion, capers, pine nuts, sugar, red wine vinegar, olive oil, lemon zest and lemon juice. Transfer it to a baking dish and cook covered in a 400 degree for about 20 minutes. Then, uncover the eggplant and cook for an additional 40 minutes or until it is a nice golden brown.
-Once its ready, let it cool down. Then, cover and refrigerate for 24 hours.
To plate:
Let the eggplant sit at room temperature for one hour before serving. Then, simply garnish with fresh, chopped parsley and serve with slices of toasted baguette.
Serves: 4-6
Serving Suggestion: Chianti
FOR MORE INFORMATION:
Note:
Take a printed copy of the recipe to the restaurant and receive a complimentary glass of wine of manager discretion. (Valid one month after the air date)
Las Olas Wine Cafe
922 East Las Olas Blvd.
Ft. Lauderdale, FL 33301
954-760-1882
http://lasolaswinecafe.com
The Restaurant: Las Olas Wine Cafe
The Dish: Eggplant Caponata
Ingredients:
1 1/2 eggplant, cut in 1-inch cubes
1 Tbs. of kosher salt
3-5 garlic cloves, minced
1/2 of a red pepper, diced
1/2 cup of green olives, pitted and chopped
1 1/2 tomatoes, diced
1/2 of a red onion, diced
1/4 cup of capers, drained
1/3 cup of pine nuts
1 Tbs. of sugar
1/4 cup of red wine vinegar
34 cup of olive oil
1 tsp. of lemon zest
juice of 1/2 a lemon
toasted baguette, sliced thin
Method of Preparation:
-Begin by dicing the eggplant into small pieces. Then, place it in a bowl and add kosher salt. Let it sit for about one hour. Next, rinse it well and pat dry.
-After, combine the eggplant with garlic, red pepper, olives, tomato, red onion, capers, pine nuts, sugar, red wine vinegar, olive oil, lemon zest and lemon juice. Transfer it to a baking dish and cook covered in a 400 degree for about 20 minutes. Then, uncover the eggplant and cook for an additional 40 minutes or until it is a nice golden brown.
-Once its ready, let it cool down. Then, cover and refrigerate for 24 hours.
To plate:
Let the eggplant sit at room temperature for one hour before serving. Then, simply garnish with fresh, chopped parsley and serve with slices of toasted baguette.
Serves: 4-6
Serving Suggestion: Chianti
FOR MORE INFORMATION:
Note:
Take a printed copy of the recipe to the restaurant and receive a complimentary glass of wine of manager discretion. (Valid one month after the air date)
Las Olas Wine Cafe
922 East Las Olas Blvd.
Ft. Lauderdale, FL 33301
954-760-1882
http://lasolaswinecafe.com