Caponata of Eggplant Recipe

Name: Caponata of Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lg. Spanish onion, chopped into 1/2-inch dice; 2 cloves garlic, thinly sliced; 3 tbsp. pine nuts; 3 tbsp. currants; 1 tbsp. hot chili flakes; 4 fl. oz. virgin olive oil; 2 md. eggplant, cut into 1/2-inch cubes; 1 tbsp. sugar; 1 tsp. cinnamon; 1/2 tsp. unsweetened cocoa powder; 2 tsp. fresh thyme leaves; 1/2 tsp. dried thyme; 3 fl. oz. balsamic vinegar; 6 oz. Basic Tomato Sauce (see recipe elsewhere); 1 baguette, sliced into 3/4-inch rounds and toasted on grill; in oven; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

1 lg. Spanish onion, chopped into 1/2-inch dice
2 cloves garlic, thinly sliced
3 tbsp. pine nuts
3 tbsp. currants
1 tbsp. hot chili flakes
4 fl. oz. virgin olive oil
2 md. eggplant, cut into 1/2-inch cubes
1 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. unsweetened cocoa powder
2 tsp. fresh thyme leaves
1/2 tsp. dried thyme
3 fl. oz. balsamic vinegar
6 oz. Basic Tomato Sauce (see recipe elsewhere)
1 baguette, sliced into 3/4-inch rounds and toasted on grill
in oven
Salt, to taste
Freshly ground black pepper, to taste

1
In a large 12- to 14-inch saute pan, saute onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium-high heat until softened.
2
Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes.
3
Add thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil.
4
Lower heat and simmer 5 minutes.
5
Cool to room temperature and serve on crostini or place in middle of table with crostini on the side to allow guests to serve themselves.

1028

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lg. Spanish onion, chopped into 1/2-inch dice, 2 cloves garlic, thinly sliced, 3 tbsp. pine nuts, 3 tbsp. currants, and more.

Yes, Caponata of Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata of Eggplant

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