Basic Eggplant Caponata Pasta Recipe : Easiest Way to Make Eggplant Caponata Pasta Recipe
Eggplant Caponata Pasta Recipe Sep 29, 2020 · 3 tablespoons drained brined capers. Let sit, about 30 minutes. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. 2 garlic cloves, finely chopped. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish.
2 tablespoons red wine vinegar. Sep 29, 2020 · 3 tablespoons drained brined capers. 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com. 2 garlic cloves, finely chopped. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. Let sit, about 30 minutes.
2 tablespoons red wine vinegar.
1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com. 2 tablespoons red wine vinegar. Let sit, about 30 minutes. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. Sep 29, 2020 · 3 tablespoons drained brined capers. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. 2 garlic cloves, finely chopped.
Sep 29, 2020 · 3 tablespoons drained brined capers. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. 2 garlic cloves, finely chopped. 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com. 2 tablespoons red wine vinegar. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes.
2 tablespoons red wine vinegar. 2 garlic cloves, finely chopped. Sep 29, 2020 · 3 tablespoons drained brined capers. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com. Let sit, about 30 minutes.
2 garlic cloves, finely chopped.
2 garlic cloves, finely chopped. Sep 29, 2020 · 3 tablespoons drained brined capers. 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com. Let sit, about 30 minutes. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. 2 tablespoons red wine vinegar.
Let sit, about 30 minutes. 2 garlic cloves, finely chopped. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. 2 tablespoons red wine vinegar. Sep 29, 2020 · 3 tablespoons drained brined capers. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com.
Basic Eggplant Caponata Pasta Recipe : Easiest Way to Make Eggplant Caponata Pasta Recipe. Sep 29, 2020 · 3 tablespoons drained brined capers. 2 garlic cloves, finely chopped. Let sit, about 30 minutes. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. 2 tablespoons red wine vinegar.
Basic Eggplant Caponata Pasta Recipe : Easiest Way to Make Eggplant Caponata Pasta Recipe
Eggplant Caponata Pasta Recipe 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com.. 2 garlic cloves, finely chopped. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl.
2 garlic cloves, finely chopped. Sep 29, 2020 · 3 tablespoons drained brined capers. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. 2 tablespoons red wine vinegar. 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com. Let sit, about 30 minutes. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish.
Let sit, about 30 minutes. 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish. Sep 29, 2020 · 3 tablespoons drained brined capers. Dec 18, 2015 · toss eggplant with salt and place in a colander set over a bowl. 2 tablespoons red wine vinegar. 2 garlic cloves, finely chopped. 1 cup fresh ricotta or burrata (about 8 ounces) view the full recipe at cooking.nytimes.com.
- Total Time: PT50M
- Servings: 16
- Cuisine: Japanese
- Category: Appetizer Recipes
Related Article : Eggplant Caponata Pasta Recipe
Nutrition Information: Serving: 1 serving, Calories: 430 kcal, Carbohydrates: 15 g, Protein: 4.7 g, Sugar: 0.5 g, Sodium: 991 mg, Cholesterol: 0 mg, Fiber: 1 mg, Fat: 12 g