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Caponata

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

Caponata

 

(from Stearns Farm Newsletter, August 10 2008)

 

Adapted from Simple Italian Food by Mario Batali.  Sicilian cooking mingles North African and Italian ingredients and techniques for unique sweet-sour flavor combinations.

 

1 cup olive oil

1 large sweet onion, diced

2 cloves garlic, thinly sliced

3 Tbs pine nuts

3 Tbs dried currants or raisins

1 tsp red pepper flakes

2 medium eggplants, cut into 1/2-inch cubes

1/2 cup balsamic vinegar

salt and pepper to taste

fresh parsley leaves (optional)

1 Tbs sugar

1 tsp ground cinnamon

1/2 tsp unsweetened cocoa

2 tsp fresh thyme leaves or 1/2 tsp dried thyme

3/4 cup tomato sauce

salt and pepper to taste

 

Heat 1/2 cup of olive oil in large skillet.  Add onion, garlic, pine nuts, currants, and red pepper flakes, and saute, stirring, over medium-high heat for 4-5 minutes or until softened.  Add eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 minutes, stirring often.  Add thyme, tomato sauce, and vinegar and bring to a boil.  Lower heat and simmer for 5 minutes.  Season to taste with salt and pepper.  Serve at room temperature.  Serves 8.

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