Ingredients: |
Ingredients: 1 eggplant, peeled and cut into medium dice
1 teaspoon kosher salt
12 ounces sweet Italian sausage
2 tablespoons olive oil
1 small red onion, minced
3 garlic cloves, minced
1/2 cup golden raisins
1 teaspoon minced peeled fresh ginger
2 to 3 teaspoons rinsed, chopped capers
1 cup chopped fresh or canned tomatoes
1 cup orange juice
1 tablespoon curry powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 teaspoon honey
1/4 to 1 cup water
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped scallions
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Directions: |
Directions:Sprinkle the eggplant with 1 tablespoon of the kosher salt. Place a large nonstick pan over medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10 to 15 minutes. Remove the eggplant from the pan, drain on paper towels, and set it aside.
Reheat the pan. Add the sausage and cook over medium-high heat until golden brown and cooked through, about 7 minutes. Drain the sausage on paper towels. Discard the fat from the pan. When the sausage is cool enough to handle, roughly chop it.
Reheat the pan and add the oil. Add the onion and garlic and cook until the onion is softened, about 2 minutes. Add the reserved sausage, reserved eggplant, raisins, ginger, capers, tomatoes, orange juice, curry powder, pepper flakes, honey, and 1/4 cup water, and the remaining 1 teaspoon salt, stirring well after each addition. Reduce the heat to medium-low and cook, adding a bit more water as needed, until the eggplant is soft and the mixture is chunky and has the consistency of a sauce, about 30 minutes.
Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary, and scallions. Serve at room temperature.
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This recipe for Eggplant Caponata is from