Torta Di Caponata
Torta di Caponata is a delicious Italian dish that combines eggplant, tomatoes, and a variety of other vegetables into a savory pie. It's a perfect main course for any meal.
Ingredients - Serves 6
- Parmesan cheese - 1/2 cup, grated
- Pie crust - 1
- Basil - 1/4 cup, chopped
- Capers - 2 tablespoons
- Green olives - 1/2 cup, chopped
- Red bell pepper - 1, chopped
- Tomatoes - 2 cups, chopped
- Garlic - 2 cloves, minced
- Onion - 1 large, chopped
- Olive oil - 1/4 cup
- Eggplant - 2 medium, diced
Let's Get Started
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the eggplant, onion, and garlic and cook until softened, about 10 minutes.
- Add the tomatoes, bell pepper, olives, capers, and basil to the skillet. Cook for another 10 minutes, until the vegetables are tender.
- Place the pie crust in a pie dish and pour the vegetable mixture into the crust.
- Sprinkle the top of the pie with the grated Parmesan cheese.
- Bake for 30-40 minutes, until the crust is golden and the cheese is melted and bubbly.
- Let the pie cool for a few minutes before slicing and serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 10g
- Sodium: 800mg
- Sugar: 10g
