Eggplant Caponata Recipe

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup virgin olive oil; 1 large Spanish onion, chopped in 1/2-inch dice; 3 tablespoons pine nuts; 3 tablespoons currants; 1 tablespoon hot chili flakes, plus extra for garnish; 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups); 2 tablespoons sugar; 1 teaspoon cinnamon; 1 teaspoon unsweetened cocoa powder; 2 teaspoon fresh thyme leaves or 1/2 teaspoon; 1/4 cup basic tomato sauce, recipe follows; 1/3 cup balsamic vinegar; Salt and freshly ground pepper; 5 sprigs mint, chopped; 1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven; 1/4 cup extra-virgin olive oil; 1 Spanish onion, 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely grated; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt

Servings: persons

1/2 cup virgin olive oil
1 large Spanish onion, chopped in 1/2-inch dice
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes, plus extra for garnish
2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoon fresh thyme leaves or 1/2 teaspoon
1/4 cup basic tomato sauce, recipe follows
1/3 cup balsamic vinegar
Salt and freshly ground pepper
5 sprigs mint, chopped
1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

1
In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking.
2
Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.
3
Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes.
4
Add the thyme, tomato sauce, and balsamic vinegar.
5
Bring the mixture to a boil.
6
Lower the heat and simmer the mixture for 5 minutes.
7
Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes.
8
Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.
9
In a 3-quart saucepan, heat the olive oil over medium heat.
10
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12
Add the tomatoes and juice and bring to a boil, stirring often.
13
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
14
Season with salt and serve.
15
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

721

kcal

Calories

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 22 ingredients. The key ingredients include: 1/2 cup virgin olive oil, 1 large Spanish onion, chopped in 1/2-inch dice, 3 tablespoons pine nuts, 3 tablespoons currants, and more.

Yes, Eggplant Caponata 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.

Eggplant Caponata

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