Eggplant Caponata

Recipe Ingredients

1		Eggplant - peeled, and
		Cut in medium dice
12 oz	340g	Sweet Italian sausage
2 tablespoons	30ml	Olive oil
3		Garlic cloves - minced
1		Red onion - peeled, minced (small)
1 teaspoon	5ml	Minced fresh peeled ginger
1/2 cup	80g / 2.8oz	Golden raisins
1 teaspoon	5ml	Chopped capers
1 cup	62g / 2.2oz	Chopped fresh or canned tomatoes
1 teaspoon	5ml	Kosher salt
1 cup	237ml	Orange juice
1 tablespoon	15ml	Curry powder
1/4 teaspoon	1.3ml	Crushed red pepper flakes - (to 1/2 tspn)
1 teaspoon	5ml	Honey
1/4 cup	59ml	Water - (to 1 cup)
2 tablespoons	30ml	Balsamic vinegar
3 tablespoons	45ml	Chopped fresh basil leaves
2 tablespoons	30ml	Chopped fresh cilantro leaves
2 tablespoons	30ml	Chopped fresh parsley leaves
1 tablespoon	15ml	Chopped fresh rosemary leaves
2 tablespoons	30ml	Chopped scallions

Recipe Instructions

Place a large non-stick pan over a medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10 to 15 minutes. Remove the eggplant and set it aside.

Reheat the pan, add the sausage and cook over medium-high heat until golden brown, about 7 minutes. Discard the fat. When the sausage is cool enough to handle, roughly chop it.

Reheat the pan and add the oil. Add the garlic and onion and cook for 2 minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition. Reduce the heat to medium-low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes.

Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9559) - from the TV FOOD NETWORK

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