Roasted eggplant caponata

Yield: 6 servings

Measure Ingredient
2 pounds Eggplant; any variety, sliced lengthwise
; into 1/4" slices
3 tablespoons Olive oil
¾ cup Chopped yellow onions
5 Garlic cloves; roasted
1 cup Diced celery
1½ cup Seeded and chopped tomatoes; fresh or canned
2 tablespoons Drained capers
3 tablespoons Toasted pine nuts
2 tablespoons Golden raisins or currants
16 Kalamata olives; chopped
2 tablespoons Light-brown sugar
⅓ cup Red wine vinegar
Kosher salt; to taste
Red chile flakes; to taste

Preheat the oven to 400 degrees. Lay the eggplant slices on the baking sheet in a single layer. Roast for 20 to 25 minutes or until tender and lightly browned. Remove. Dice and reserve. In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season to taste with salt and chile flakes.

Refrigerate, covered, for 4 hours or overnight. Bring to room temperature before serving. May be kept, refrigerated, for up to 5 days. This recipe yields 6 to 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-22-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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