Caponata Tartlets

A weekly staple for me is raw eggplant caponata. It is a very versatile recipe as it can be used on top of salad, to stuff mini tomatoes or peppers, or just "as is":)

Today I filled some mini-tart shells with the caponata. I made the shells a week or so ago and kept them in a glass jar. They held up perfectly! Just as crisp as when they were made. I used my Crisp Italian Herb Cracker recipe for them, but any of my almond cracker recipes work well for tart shells. The Italian herb blend matched those in the caponata today.

I have my caponata recipe in my very first post here, but will copy it for convenience:

Raw Eggplant Caponata

makes about 6 cups

1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper,I used orange, 1/4" dice
1 celery stalk, 1/4" dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,I used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, not raw
½ cup sundried tomato, soaked...or use 1/4 cup fresh tomato and 1/4 cup dried
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons agave, or 2 soaked medjool dates
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic if possible

1. Prepare dressing ingredients in magic bullet or blender.

2. Combine first 7 ingredients in a bowl and mix well with dressing.

I love to use my vidalia chop wizard for cutting all the veggies quickly and uniformly:)

If you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:) .

Good right away or can be marinated several days in fridge. This keeps very well and almost gets better as it sits. I love it served at room temperature or warmed in the dehydrator:)

The liquid that forms after marinating may be mixed back in, or carefully poured off.

Tarts should be assembled as close to serving as possible, but will stay crisp for an hour or so after.

Of course the caponata recipe is posted on my favorite raw recipe site, gone raw, along with my Caponata Crisps.

Caponata Crisps

makes 3 excalibur dehydrator trays

½ cup sundried tomato, soaked
1 small peeled eggplant, approx 2cups
1 sweet bell pepper, red,yellow,or orange
1 stalk celery
¼ cup red onion
1 clove garlic, or more to taste
2 tablespoon dried oregano
2 tablespoon dried parsley
2 tablespoon dried basil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon agave
2 tablespoon olives, raw, black and green
2 tablespoon capers.optional, not raw
3 cup golden flax meal
all organic if possible

1. Process everything,except flax meal, in bowl of food processor until fine.

2. Add flax and mix well.

3. Roll,(covered with food wrap) 1/8” thick on parchment on mesh, or teflex sheets.

4. Pre-cut,and decorate with sliced olives and capers if desired.

5. Dry at 115 degrees approx 18 hours or till crisp.

Most crisps had a gentle curve to them, perfect for scooping caponata


kelli said...

these are amazing angela. i'm going to try to make your caponata right now!

you think i can make a batch and freeze it? i've got an abundance of eggplant and tomatoes to use!

evergreen said...

Hi kelli...thanks:) I think you should be able to freeze it, as I froze some in the back of the fridge accidentally once, and it was fine!

I sure hope you like it...it's my all time favorite savory raw recipe:)

kelli said...

YUMMMMMMM!!! i couldn't stop eating! i had to leave out capers, olives, and bell peppers, and it still tasted like the caponata i remember eating at 'bella luna cafe', the little italian place where i worked in high school.=)

thanks for sharing! it is definitely something i will make again and again, and i think it will impress the non-raw vegans!=)

evergreen said...

Yay! So happy you liked it:) I actually created this recipe to remind me of 'Antonio's'...a little Italian resort I worked in the summer after high school! Again, we have something in common:)

Ha! I actually add more capers and olives cause I love them so much, but it's good to know you liked it without them. If I had a 'signature recipe', this would be it:)

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