Eggplant Caponata

Eggplant Caponata
Eggplant Caponata might be just the side dish you are searching for. This recipe makes 8 servings with 313 calories, 7g of protein, and 14g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have chili flakes, cocoa powder, carrot, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
2
Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
Pine NutsPine Nuts
CurrantsCurrants
OnionOnion
3
Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes.
Ingredients you will need
CinnamonCinnamon
EggplantEggplant
Cocoa PowderCocoa Powder
SugarSugar
4
Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.
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Balsamic VinegarBalsamic Vinegar
Tomato SauceTomato Sauce
ThymeThyme
5
Lower the heat and simmer the mixture for 5 minutes.
6
Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes.
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Red Pepper FlakesRed Pepper Flakes
MintMint
7
Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.
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CrostiniCrostini
1
In a 3-quart saucepan, heat the olive oil over medium heat.
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Olive OilOlive Oil
Equipment you will use
Sauce PanSauce Pan
2
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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GarlicGarlic
OnionOnion
3
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
Ingredients you will need
CarrotCarrot
ThymeThyme
4
Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Ingredients you will need
SauceSauce
TomatoTomato
JuiceJuice
SaltSalt
DifficultyMedium
Ready In30 m.
Servings8
Health Score31
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