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Eggplant caponata Recipe

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This recipe for Eggplant caponata, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
2 large onions, chopped
1/4 c. golden raisins
1/4 c. pine nuts
4 garlic cloves, thinly sliced
1/2 to 1 tsp. red-pepper flakes
1/2 c. tomato paste
2 tsp. unsweetened cocoa powder
2-4 tbsp. sugar
2 large eggplants cut into 1/2-inch cubes
2/3 c. white-wine vinegar
coarse salt

Directions:
Directions:
In a 5-quart dutch oven or pot; heat oil over medium-high. Add onions, raisins, pine nuts, garlic, and redpepper flakes; cook, stirring occasionally, until onions are softened, 6-8 minutes.
Add tomato paste, cocoa powder, and 2 tbsp. sugar; cook, stirring until tomato paste is fragrant, 2-3 minutes. Add eggplant, vinegar, and 2/3 c. water.
Cover and cook over medium-high stirring occasionally until eggplant is tender and mixture is thick, 7-10 minutes. Season with salt and more sugar, as desired. Serve caponata warm or at room temperature.

Number Of Servings:
Number Of Servings:
5 cups
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
freeze in ziploc bags up to 2 months

 

 

 

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