Eggplant Caponata

3 May

I’m always looking for different recipes to utilize our over abundance of eggplants. One person can only eat so much Baba Ganoush. This particular dish is our favorite. I hope you enjoy it as  much as we do.

This fabulous recipe was borrowed from the Food Network, courtesy of Mario Batali.

Recipe

1/2 cup olive oil

1 sweet onion, diced

2 tbs pine nuts (we substitute sunflower seeds)

3 tbs currants (we substitute sweetened cranberries)

1 tbs hot chili flakes

4 cups diced eggplant

2 tbs sugar (or any substitute)

1 tsp cinnamon

1 tsp unsweetened cocoa or cacao  powder

2 tsp fresh thyme leaves

1/3 cup balsamic vinegar

salt and pepper to taste

1/4 cup basic tomato sauce, recipe to follow

****the recipe calls for 1/4 cup, we add the entire batch of tomato sauce to the recipe. We found the Caponata to be too dry with only 1/4 cup of sauce.

Directions

In a large saute pan, over medium heat, heat oil, add onions, pine nuts, currants and chili flakes and saute for 4-5 minutes until softened.

Add eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add thyme, tomato sauce, and balsamic vinegar. Bring to a boil.

Lower heat and simmer mixture for 5 minutes. Remove from heat, cool to room temperature.

Tomato Sauce Recipe

1/4 cup olive oil

1 onion, diced

4 garlic cloves

3 tbs fresh thyme leaves

1/2 medium carrot, grated

2 (28 oz) cans diced tomatoes, do not drain

salt

Tomato Sauce In a 3 qt pain, heat olive oil, add onion and garlic, and saute, for 8 minutes. Add thyme and carrot and cook for 5 minutes more, until carrot is soft. Add tomatoes and juice, bring to a boil. Lower heat and simmer for 30 minutes.

Serve with toasted baguettes.

 

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3 Responses to “Eggplant Caponata”

  1. Veggie Kate May 3, 2012 at 6:18 PM #

    Nice! Yeah, eggplants are cheap here, so I have been hunting down easy, healthy recipes for them. That one sounds great! Since you’re looking for eggplant recipes… another one we found that we shared with some friends was from http://www.whfoods.com – Moroccan Eggplant with Garbanzo Beans:

    This recipe is a great example of how to add a tasty and nutritious vegetarian dish to your Healthiest Way of Eating. It provides a rich concentration of health-promoting molybdenum, vitamin C, manganese and fiber. Enjoy!

    Moroccan Eggplant with Garbanzo Beans
    Prep and Cook Time: 35 minutes

    Ingredients:

    1 large onion, cut in half and sliced thin
    5 medium cloves garlic, pressed
    1 medium red bell pepper, cut in 1-inch squares
    1 medium eggplant, cut into 1-inch pieces
    pinch of red pepper flakes
    2 tsp turmeric
    1/2 tsp garam masala
    2 cups or 1 15 oz can garbanzo beans (BPA Free)
    1 15 oz can lentils, drained
    1/2 cup tomato sauce
    1-1/4 cups + 1 TBS vegetable broth
    1/2 cup raisins
    1 TBS chopped fresh cilantro
    salt and black pepper to taste

    Directions:

    1. Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
    2. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stovetop Braising cooking method.
    3. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro.

    Serves 4

    • Babe and a Blender May 4, 2012 at 7:55 AM #

      Thank you! This is perfect! I already have all these ingredients in my fridge and pantry.

  2. sybaritica May 27, 2012 at 5:42 PM #

    I really like the cranberry substitution…

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