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Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Virgin olive oil

  2. 1 cup 62g / 2 1/5oz Spanish onion - chopped

  3. 1/2" dice (large)

  4. 3 tablespoons 45ml Pine nuts

  5. 3 tablespoons 45ml Currants

  6. 1 tablespoon 15ml Hot chili flakes - plus Extra for garnish

  7. 2 Eggplant - cut 1/2" cubes (medium)

  8. 4 cups 2 tablespoons 30ml Sugar

  9. 1 teaspoon 5ml Cinnamon

  10. 1 teaspoon 5ml Unsweetened cocoa powder

  11. 2 teaspoons 10ml Fresh thyme leaves

  12. 1/2 tspn dried thyme

  13. 1/4 cup 59ml Basic Tomato Sauce - (see recipe)

  14. 1/3 cup 78ml Balsamic vinegar Salt - to taste Freshly-ground black pepper - to taste

  15. 5 sections Mint - chopped

  16. 1 Baguette - sliced

  17. 3/4" rounds, And toasted on grill or in oven

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large 12- to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened. Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil. Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes. Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves. This recipe yields 8 servings.

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