Eggplant spread for bruschetta (a version of caponata)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant (1 lb) | |
| 2 | cups | Thinly sliced onions |
| ¼ | cup | Raisins or currants |
| ⅓ | cup | Red wine vinegar |
| 1 | tablespoon | Honey |
| Olive oil, salt, red pepper flakes, black pepper | ||
Directions
Bruschetta - These recipes are from an Italian cooking class...
Peel and cut eggplant into ¼" cubes. Salt (1t) and macerate for 20 min.
Press out moisture. Brown eggplant in a large frying pan n olive oil, remove and set aside. Caramelize the onions in olive oil with a little salt (10-15 minutes) Return eggplant to pan and add raisings, vinegar mixed with honey, pepper flakes and black pepper to taste. Cook over low heat for 20 minutes until well blended. Cool to room temperature. Serve over sliced, toasted or grilled, baguette or Italian country bread. Posted to FOODWINE Digest 13 Mar 97 by Nancy Brandt <Nancy.Brandt@...> on Mar 14, 1997