"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Eggplant Caponata Recipe

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This recipe for Eggplant Caponata, by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Koeppel
Added: Friday, May 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup extra virgin olive oil
1 large Spanish onion, cut into 1 inch dice
4 garlic cloves, thinly sliced
3 Tablespoons pine nuts
3 tablespoons dried currants
1/2-1 teaspoon red pepper flakes
2 medium eggplants, cut into 1 inch dice
1 Tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
3/4 cup basic tomato sauce (jar or your favorite recipe)
1/4 cup OJ
zest of three oranges
salt and fresh black pepper to taste

Directions:
Directions:
heat oil in a large sauté pan. add onion, garlic, pine nuts, currants, and red pepper flakes. Sauté for 4-5 minutes over medium heat until onion is translucent. add the eggplant, sugar, cinnamon, and cocoa powder and cook for 5 minutes more. add the thyme, tomato sauce, OJ, and zest. bring to a boil. lower the heat and simmer for 5 minutes. season to taste with salt and pepper. let cool and serve at room temperature either as a side dish or on top of your favorite meat, or fish. best to make on day ahead and let the flavors develop and marinate.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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