Crunchy Baskets with Eggplant and Zucchini Caponata
Category: Appetizers
Servings: 16
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant | 300g |
| White Zucchini | 300g |
| Red Tropea Onion | 1 |
| Tomato Passata | 200g |
| Red Wine Vinegar | 50g |
| Sugar | 30g |
| Coarse Salt | 30g |
| Extra Virgin Olive Oil | 50g |
| Small Pasta Discs (for baskets) | 16 |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Egg | 1 |
| Fresh Basil | a few leaves |
Preparation Steps
To prepare the Crunchy Baskets with Eggplant and Zucchini Caponata, start by thoroughly washing all the vegetables under cold running water. Begin with the eggplants: trim both ends and cut them into slices. Place the slices in a colander over a bowl, sprinkling coarse salt between the layers to help extract the bitter water. Once done, cover with a plate and place a weight on top to encourage the eggplants to release excess moisture. Let them sit for about 30 minutes, then pat them dry with a clean towel.
Next, zucchini: cut off the ends and slice them into rounds, then dice them into small cubes.
In a large non-stick pan, heat half of the extra virgin olive oil over low heat. Add the finely sliced Tropea onion and let it gently sauté, being careful not to let it brown (if needed, add a little splash of water to keep it from burning). After a few minutes, add the diced zucchini and cook for an additional 2 minutes until they begin to soften.
Add the tomato passata, season with fine salt and black pepper to taste, and stir well. Allow the mixture to cook for about 10-12 minutes, stirring occasionally, until the zucchini is fully tender.
Once the vegetables are soft, mix in the sugar and pour in the red wine vinegar, stirring well. Let the vinegar evaporate over medium heat for 3-4 minutes, then remove from the heat. Toss in a few fresh basil leaves to infuse their flavor and set the mixture aside to cool.
For the crunchy baskets, preheat your oven to 200°C (or 180°C if using a convection oven). Gently whisk the egg and lightly season with salt and pepper. Lightly coat the small pasta discs with a layer of oil, then arrange them inside the basket forms. Gently fold the edges of the pasta into a basket shape. Bake them in the preheated oven for 15 minutes (or 8-10 minutes in a convection oven) until golden and crispy.
Once baked, allow the baskets to cool to room temperature.
To assemble, carefully remove the pasta baskets from their forms and place them on a serving platter. Fill each basket with a generous spoonful of the eggplant and zucchini caponata mixture.
For the final touch, garnish the baskets with a few fresh basil leaves. Your Crunchy Baskets with Eggplant and Zucchini Caponata are now ready to serve, perfect for any occasion!
