#eggplantstirfry

[icebox005]

Caponata alla Siciliana, a classic Sicilian dish, is a delicious and tangy eggplant-based stir-fry. This sweet and sour vegetable medley is a delightful appetizer or side dish, showcasing the flavors of Sicily.

Ingredients: 1 large eggplant, diced. 1/2 cup olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 celery stalk, diced. 1 red bell pepper, diced. 1/2 cup green olives, pitted and sliced. 1/2 cup black olives, pitted and sliced. 1/4 cup capers, drained. 1/4 cup red wine vinegar. 2 tablespoons sugar. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the diced eggplant and saut until golden brown. Remove and set aside. In the same skillet, add the remaining 1/4 cup of olive oil and saut the chopped onion, minced garlic, and diced celery until softened. Add the diced red bell pepper and saut for another few minutes until it begins to soften. Stir in the green olives, black olives, and capers. Cook for a couple of minutes. Pour in the red wine vinegar and sugar, stirring to combine. Let it simmer for about 2 minutes until the vinegar reduces slightly. Add the diced tomatoes with their juice and return the sauted eggplant to the skillet. Stir everything together. Season the caponata with salt and pepper to taste. Simmer for about 10-15 minutes, allowing the flavors to meld and the mixture to thicken. Once done, remove from heat and let it cool to room temperature. Garnish with fresh basil leaves before serving. Enjoy your Sicilian Caponata!

Prep Time: 20 minutes

Cook Time: 30 minutes

lucky dog rescue adoption center

[sexy-people-drinking-tea]

A traditional Sicilian dish, caponata alla Siciliana is a flavorful stir-fry made with eggplant. This delightful appetizer or side dish showcases the flavors of Sicily with a sweet and sour vegetable medley. Ingredients: 1 large eggplant, diced. 1/2 cup olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 celery stalk, diced. 1 red bell pepper, diced. 1/2 cup green olives, pitted and sliced. 1/2 cup black olives, pitted and sliced. 1/4 cup capers, drained. 1/4 cup red wine vinegar. 2 tablespoons sugar. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh basil leaves, for garnish. Instructions: Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the diced eggplant and saut until golden brown. Remove and set aside. In the same skillet, add the remaining 1/4 cup of olive oil and saut the chopped onion, minced garlic, and diced celery until softened. Add the diced red bell pepper and saut for another few minutes until it begins to soften. Stir in the green olives, black olives, and capers. Cook for a couple of minutes. Pour in the red wine vinegar and sugar, stirring to combine. Let it simmer for about 2 minutes until the vinegar reduces slightly. Add the diced tomatoes with their juice and return the sauted eggplant to the skillet. Stir everything together. Season the caponata with salt and pepper to taste. Simmer for about 10-15 minutes, allowing the flavors to meld and the mixture to thicken. Once done, remove from heat and let it cool to room temperature. Garnish with fresh basil leaves before serving. Enjoy your Sicilian Caponata! Prep Time: 20 minutes Cook Time: 30 minutes

Swiatwzasiegu

[tess-o-art]

This Eggplant Caponata Sicilian Stirfry is a delightful twist on the classic Italian caponata. The combination of sautéed eggplants, tangy tomatoes, olives, and capers creates a flavorful and satisfying dish. Serve it over pasta or with crusty bread for a delicious meal that captures the essence of Sicilian cuisine.

Ingredients: 2 medium eggplants, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1/2 cup olive oil. 1/4 cup red wine vinegar. 1 can 14 oz diced tomatoes. 1/4 cup green olives, pitted and sliced. 2 tablespoons capers. 2 tablespoons sugar. Salt and pepper to taste. Fresh basil leaves for garnish. Cooked pasta or crusty bread for serving.

Instructions: In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced eggplants and saut for about 10 minutes, or until they are soft and browned. Take out and place aside from the skillet. Add minced garlic and chopped onion to the same skillet. Saut the onion for three to four minutes, or until it becomes transparent. Add sugar, capers, diced tomatoes, green olives, and red wine vinegar and stir. Simmer for an additional five minutes to allow the sauce to thicken and the flavors to combine. Put the skillet back with the sauted eggplants and stir everything together. To taste, add salt and pepper for seasoning. After 5 more minutes of simmering, make sure the mixture is thoroughly heated and well combined. Serve the Sicilian Eggplant Caponata Stir-Fry with crusty bread or over cooked pasta. Add some fresh basil leaves as garnish. Savor your stir-fried eggplant with a Sicilian flair!

Prep Time: 15 minutes

Cook Time: 20 minutes

sammitse

[danielvandenberg]

This tasty and healthful Asian-inspired dish, Lola Kusinera's Eggplant Stir-Fry with Chicken, combines succulent chicken, savory eggplants, and colorful veggies in a flavorful sauce. This is a really simple stir-fry recipe that's ideal for hectic weeknight meals.

Ingredients: 2 chicken breasts, thinly sliced. 2 medium-sized eggplants, cubed. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 thumb-sized ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon cornstarch. 1/2 cup chicken broth. 2 tablespoons vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and saut for 30 seconds until fragrant. Add sliced chicken breasts and stir-fry until they turn white and are almost cooked through. Add cubed eggplants, red bell pepper, and onion to the skillet. Continue stir-frying for 5-7 minutes until vegetables are tender and chicken is fully cooked. Pour the sauce mixture over the stir-fry and stir well to coat all ingredients. Cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste. Garnish with chopped green onions. Serve hot over steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Caffe Piccolo

[kwankapang]

𝐓𝐡𝐚𝐢 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐒𝐭𝐢𝐫-𝐟𝐫𝐲 𝐰𝐢𝐭𝐡 𝐁𝐚𝐬𝐢𝐥 

I just returned from my holiday in Hat Yai, Thailand, and the sumptuous food we tried is still lingering in my mind. 

A few days ago, I cooked a Thai-style eggplant with basil and chicken with few adjustments compared to what we had in Thailand. 

I reduced the spiciness and added some minced chicken to make it a complete meal and enhance the flavor. 

Here is my recipe: https://tasteasianfood.com/thai-eggplant-stir-fry/

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