Braised Eggplants and Potatoes with Tomatoes, Capers, and Olives

Name: Braised Eggplants and Potatoes with Tomatoes, Capers, and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 59 milliliters capers; 296 milliliters julienne-cut celery; 907 grams Japanese eggplants, cut diagonally into 1 1/2-inch-thick slices (about; 118 milliliters chopped fresh parsley; 2 garlic cloves, chopped; 1 teaspoon honey; 79 milliliters pitted kalamata olives; 8 lemon wedges; 2 Tbsps olive oil, divided; 1 liters thinly sliced onion; 2 teaspoons dried oregano; 2 red bell peppers; 680 grams 12 small red potatoes (about; 3 teaspoons salt, divided; 2 Tbsps tomato paste; 2 kilograms large tomatoes, cored (about; 237 milliliters water

Braised Eggplants and Potatoes with Tomatoes, Capers, and Olives might be just the side dish you are searching for. This recipe serves 8. One serving contains 262 calories, 8g of protein, and 6g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. If you have onion, capers, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place eggplant slices in a colander, and sprinkle with 2 teaspoons salt. Toss well, and drain 1 hour.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

Place eggplant slices on several layers of paper towels; cover with additional paper towels.

Ingredients you will need

Eggplant

Equipment you will use

Paper Towels

Let stand 5 minutes, pressing down occasionally.

Preheat broiler.

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Broiler

Cut bell peppers in half lengthwise; discard seeds and membranes.

Ingredients you will need

Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Peel and cut into 1-inch strips.

Place the potatoes in a medium sauce-pan, and cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until almost tender.

Ingredients you will need

Potato

Sauce

Water

Equipment you will use

Frying Pan

Remove the potatoes with a slotted spoon; set aside.

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Potato

Equipment you will use

Slotted Spoon

Return water to a boil.

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Water

Add 3 tomatoes to pan; reduce heat, and simmer 1 minute or until tomato skins begin to curl.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Remove tomatoes with a slotted spoon, and plunge tomatoes into ice water. Slip skins off tomatoes using a paring knife. Repeat procedure with remaining tomatoes.

Ingredients you will need

Water

Tomato

Equipment you will use

Slotted Spoon

Knife

Cut tomatoes in half. Seed tomatoes in a sieve over a bowl, reserving juice; discard seeds. Chop tomato pulp; set aside.

Ingredients you will need

Tomato

Juice

Seeds

Equipment you will use

Sieve

Bowl

Combine reserved tomato juice and chopped tomatoes. Discard water.

Ingredients you will need

Tomato Juice

Tomato

Water

Heat 1 tablespoon olive oil in pan over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add sliced onion, and cook for 15 minutes, stirring occasionally. Stir in the tomato mixture, celery, tomato paste, oregano, honey, and garlic; bring to a boil. Reduce heat to medium, and cook 25 minutes, stirring occasionally.

Ingredients you will need

Tomato Paste

Oregano

Celery

Garlic

Tomato

Honey

Onion

Sprinkle with 1/2 teaspoon salt and black pepper.

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Salt And Pepper

Rinse eggplant, and pat dry on paper towels.

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Eggplant

Equipment you will use

Paper Towels

Heat 1 tablespoon oil in a large Dutch oven or stockpot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add eggplant, and saut 15 minutes or until tender.

Ingredients you will need

Eggplant

Add bell pepper, potatoes, tomato mixture, water, parsley, olives, and capers, and bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are very tender.

Ingredients you will need

Bell Pepper

Potato

Parsley