Caponata Of Eggplant Recipe - Cooking Index
Caponata Of Eggplant Recipe - Cooking Index
| 1 | Spanish onion - chopped 1/2" dice (large) | |
| 2 | Garlic cloves - thinly sliced | |
| 3 tablespoons | Pine nuts | |
| 3 tablespoons | Currants | |
| 1 tablespoon | Hot chili flakes | |
| 4 oz | Virgin olive oil | |
| 2 oz | Eggplant - cut 1/2" cubes (medium) | |
| 1 tablespoon | Sugar | |
| 1 teaspoon | Cinnamon | |
| 1/2 teaspoon | Unsweetened cocoa powder | |
| 2 teaspoons | Fresh thyme leaves | |
| = (or 1/2 tspn dried thyme) | ||
| 6 oz | Basic Tomato Sauce - (see recipe) | |
| 3 oz | Balsamic vinegar | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Baguette - sliced 3/4" rounds | |
| And toasted on grill or in oven |
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.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-5611) - from the TV FOOD NETWORK
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