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Eggplant Caponata Recipe

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This recipe for Eggplant Caponata is from Francesco Mattera Family and Friends Recipes, 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:  
1/2 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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