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Roasted Eggplant Caponata with Brown Butter Pasta

www.theflavorbender.com
  • minutes
  • Serves 4

INGREDIENTS

1 lb

▢ eggplant

2 tsps

▢ salt

2 tbsps

▢ oil to coat the eggplant

1 1/2 ribs

▢ of celery

4 1/5 ozs

▢ / 120 g onions

2 cups

▢ of petite tomato

5 tbsps

▢ brown sugar

1 tbsp

▢ chilli optional

1/2 tsp

▢ cayenne pepper optional

1/4 cup

▢ apple cider vinegar

3 1/2 ozs

▢ / 100g kalamata olives

1/2 cup

▢ raisins golden raisins are too

1 tbsp

▢ natural cocoa powder 15ml tbsp

1 serving

▢ salt

1 tbsp

▢ oil

5

▢ basil leaves

1

▢ batch of pasta made

4 servings

pasta you can use pasta if you prefer

5 tbsps

▢ butter skip this

1 serving

▢ salt