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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. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129

615-895-0007


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm



Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

Sun
11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm