Make it several days ahead of time; in order for the flavors to blend. **This recipe uses more sauce then other recipes. You may wish to cut down the amount of tomato sauce added to the remainder of the ingredients. Serve with crostini.
(This is a Food Network recipe)
Makes 8 servings
1/2 cup virgin olive oil
1 large Spanish Onion, chopped in 1/2 inch dice (I used Vedalia)
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes
4 cups eggplant, cut into 1/2 inch cubes
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme or 1/2 teaspoon dry
Tomato Sauce (see recipe below)
1/3 cup balsamic vinegar
Salt and pepper to taste
Fresh chopped mint
Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion (I used Vedalia) diced to 1/4 inch
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1/2 carrot, finely grated
2 28 oz cans peeled whole tomatoes, crushed by hand (how do you think my stove got so messy??)
Salt
- In a 3 quart saucepan, heat the olive oil over medium heat. Add onion and garlic. Cook until soft and light golden brown (about 8 to 10 minutes)
- Add thyme, carrots and cook for another 5 minutes, until the carrots are soft
- Add the tomatoes and juice, and bring to a boil, stirring often
- Lower the heat and simmer for 30 minutes, or until as thick as hot cereal
- Season with salt
Yields 4 cups
Caponata:
- In a large saute pan, over medium heat, heat the olive oil until hot, but not smoking. Add the onions, pine nuts, currants and chili flakes. Saute for 4 -5 minutes, until softened
- Add the eggplant, sugar, cinnamon and cocoa. Continue to cook for 5 more minutes
- Add the thyme, tomato sauce and balsamic vinegar. Bring mixture to a boil
- Lower the heat and simmer for 5 minutes
- Remove from heat and allow to cool to room temperature
- Garnish with mint and chili flakes
-Queenie Cuisine
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