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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