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Ingredients

  • 1 eggplant - cut in 1" cubes
  • 3 stalks, celery - cut in 1" cubes
  • 1 onion - cut in 1" cubes
  • 1 clove, garlic - whole
  • 10 black olive
  • 2 handfuls, golden raisins
  • 2 tablespoons, pine nut
  • 4 basil leaves - chopped
  • 1 cup, plum tomatoes - whole
  • salt and pepper - to taste
  • 4 tablespoons, Epicurean White Balsamic Vinegar
  • 2 tablespoons, sugar
  • 1 tablespoon, oregano
  • 5 mint leaves
  • 1/4 cup, Epicurean Garlic Extra Virgin Olive Oil
  • 1 lemon
  • 12 medium, shrimp

Method

  1. Preheat oven to 350 degrees.
  2. Cut all vegetables to correct size.
  3. Fry dried eggplant in oil for 15 minutes. Drain on paper towels.
  4. Add, Epicurean Garlic Extra Virgin Olive Oil to pan. Heat over medium high heat until almost smoking.
  5. Add garlic. Fry until lightly browned.
  6. Add onion and celery. Cook for 5 minutes.
  7. Add basil, whole black olives, raisins, whole tomatoes.
  8. Place in oven, uncovered for 30 to 35 minutes.
  9. Remove from oven. Add fried eggplant and pine nuts.
  10. Add  Epicurean White Balsamic Vinegar and sugar. Top with crushed mint.
  11. May be served warm or at room temperature. Before serving drizzle with Epicurean Garlic Extra Virgin Olive Oil and a bit of fresh squeezed lemon juice.
  12. To serve with shrimp, boil the shrimp 3 minutes. Top the Caponata with several shrimp.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm