Saturday, September 10, 2011

Capanota Stuffed Eggplant

Capanota meets stuffing need I say more. This is so flavorful and delicious you will want more. its a perfect dinner dish or as a side. Loaded with veggies and packed with flavor.


1 Large Eggplant sliced in half length wise
2 tbs butter
1 tsp olive oil
1 carrot chopped
2 large cloves of garlic chopped
1 small onion chopped
1 whole bell pepper chopped

2 stalks of celery chopped
2 whole tomatoes chopped
3/4 cup chicken stock
¼ cup white wine
1 roasted pepper chopped
2 cups stale bread cubes
1 cup Parmesan cheese
Juice of ½ a lemon
1 tsp Italian seasoning

Preparation Instructions
Preheat oven to 400 degrees F.
Lightly Oil eggplant halves and place on cookie sheet meat side down. Cook 10 minutes or until done. Lower heat to 350. Let cool about 10 minutes then scoop out and dice up eggplant.
Melt the butter in a medium saucepan over medium heat. Stir in the carrots, celery, bell pepper, onions, garlic and cook until soft, about 5 minutes. Add roasted pepper and tomatoes and continue to cook until soft.
Stir in lemon juice, chicken stock and wine, and eggplant pieces, continue cooking another 2 minutes. Remove from heat and add bread crumbs, and Parmesan cheese. Thoroughly blend the mixture. Spoon mixture into eggplant halves and bake at 350 for 20 minutes.


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  2. This looks fabulous! I love caponata and stuffing! What a great combination! Thanks for sharing!

  3. Oh this is wonderful, thanks so much can't wait to try. Thanks for sharing, I have just the eggplants waiting to be harvested that are going to be perfect all stuffed.