Roasted eggplant caponata
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.