Caponata of eggplant

Yield: 1 Servings

Measure Ingredient
1 large Spanish onion, chopped; in 1/2-inch dice
2 \N 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
\N \N Salt and pepper
1 \N Baguette, sliced into 3/4-inch rounds and toasted

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@...>

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