Caponata with Kalamata Olives and Asiago Cheese

Name: Caponata with Kalamata Olives and Asiago Cheese
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 85 grams aged Asiago cheese, shaved into strips with a vegetable peeler (about 3/4 cup); 1 slice Baguette , for serving; 118 milliliters balsamic vinegar; 454 grams plum tomatoes, drained and chopped; 2 larges celery ribs, peeled and cut into 1/2-inch dice; 680 grams large eggplants , cut into 1-inch dice; 3 garlic cloves, thinly sliced; 237 milliliters pitted kalamata olives; 5 Tbsps extra-virgin olive oil; 1 medium onion, cut into 1/2-inch dice; 2 Tbsps chopped oregano; 2 Tbsps chopped parsley; 1 red bell pepper, cut into 1/2-inch dice; 8 servings Salt and freshly ground pepper; 1 Tbsp sugar; 454 grams yellow squash , cut into 1-inch dice; 454 grams medium zucchini , cut into 1-inch dice

You can never have too many side dish recipes, so give Caponata with Kalamatan Olives and Asiago Cheese a try. Watching your figure? This vegetarian recipe has 249 calories, 8g of protein, and 15g of fat per serving. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up celery ribs, eggplants, balsamic vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

In a small saucepan, combine the vinegar with the sugar and boil over moderately high heat until reduced to 3 tablespoons, about 5 minutes.

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Vinegar

Sugar

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Sauce Pan

Let cool.

In a large nonstick skillet, heat 3 tablespoons of the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the diced eggplant, season with salt and pepper and cook over moderately high heat, stirring, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the eggplant is tender, about 10 minutes.

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Salt And Pepper

Eggplant

Transfer the eggplant to a large bowl. Wipe out the skillet.

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Eggplant

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Frying Pan

Bowl

Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering.

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Olive Oil

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Frying Pan

Add the diced zucchini and yellow squash, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender, about 7 minutes. Using a slotted spoon, transfer the squash to the bowl with the eggplant.

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Salt And Pepper

Yellow Squash