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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Eggplant caponata Recipe

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This recipe for Eggplant caponata is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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