Caponata of Eggplant

Time

Yield

8 servings

Ingredients

Ingredients

1 lg. Spanish onion, chopped into 1/2-inch dice
2 cloves garlic, thinly sliced
3 tbsp. pine nuts
3 tbsp. currants
1 tbsp. hot chili flakes
4 fl. oz. virgin olive oil
2 md. eggplant, cut into 1/2-inch cubes
1 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. unsweetened cocoa powder
2 tsp. fresh thyme leaves or
1/2 tsp. dried thyme
3 fl. oz. balsamic vinegar
6 oz. Basic Tomato Sauce (see recipe elsewhere)
1 baguette, sliced into 3/4-inch rounds and toasted on grill or
in oven
Salt, to taste
Freshly ground black pepper, to taste

Instructions

In a large 12- to 14-inch sauté pan, sauté onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium-high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil. Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or place in middle of table with crostini on the side to allow guests to serve themselves.

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