Cooking Index - Cooking Recipes & IdeasCaponata Of Eggplant Recipe - Cooking Index

Caponata Of Eggplant

Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1   Spanish onion - chopped 1/2" dice (large)
2   Garlic cloves - thinly sliced
3 tablespoons 45mlPine nuts
3 tablespoons 45mlCurrants
1 tablespoon 15mlHot chili flakes
4 oz 113gVirgin olive oil
2 oz 56gEggplant - cut 1/2" cubes (medium)
1 tablespoon 15mlSugar
1 teaspoon 5mlCinnamon
1/2 teaspoon 2.5mlUnsweetened cocoa powder
2 teaspoons 10mlFresh thyme leaves
  = (or 1/2 tspn dried thyme)
6 oz 170gBasic Tomato Sauce - (see recipe)
3 oz 85gBalsamic vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Baguette - sliced 3/4" rounds
  And toasted on grill or in oven

Recipe Instructions

In a large 12- to 14-inch saute pan, saute 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.

This recipe yields 8 servings.

MOLTO MARIO with Mario Batali - (Show # MB-5611) - from the TV FOOD NETWORK


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