Caponata of eggplant
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Spanish onion, chopped; in 1/2-inch dice |
| 2 | Cloves garlic,; thinly sliced | |
| 3 | tablespoons | Pine nuts |
| 3 | tablespoons | Currants |
| 1 | tablespoon | Hot chili flakes |
| 4 | ounces | Virgin olive oil |
| 2 | mediums | Eggplant, cut into 1/2-inch cubes; (yield: 4 cups) |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Unsweetened cocoa powder |
| 2 | teaspoons | Fresh thyme leaves or; 1/2 teaspoon dried |
| 6 | ounces | Basic tomato sauce |
| 3 | ounces | Balsamic vinegar |
| Salt and pepper | ||
| 1 | Baguette, sliced into 3/4-inch rounds and toasted | |
Directions
In a large 12-inch to 14-inch sautJ pan, sautJ 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, 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 in middle of table with crostini on side to allow guests to serve themselves.
Yield: 8 servings
Recipe By :MOLTO MARIO SHOW #MB5611 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:59:27 -0500 From: Meg Antczak <meginny@...>