Caponata Of Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | Spanish onion, chopped in | |
| 1/2-inch dice | ||
| 2 | Cloves garlic, thinly | |
| sliced | ||
| 3 | T | Pine nuts |
| 3 | T | Currants |
| 1 | T | Hot chili flakes |
| 4 | oz | Virgin olive oil |
| 2 | Eggplant, cut into 1/2-inch | |
| cubes yield: 4 cups | ||
| 1 | T | Sugar |
| 1 | t | Cinnamon |
| 1/2 | t | Unsweetened cocoa powder |
| 2 | t | Fresh thyme leaves or, 1/2 |
| teaspoon dried | ||
| 6 | oz | Basic tomato sauce |
| 3 | oz | Balsamic vinegar |
| Salt and pepper | ||
| 1 | Baguette, sliced into | |
| 3/4-inch rounds and | ||
| toasted |
INSTRUCTIONS
In a large 12-inch to 14-inch sautJ pan, sautJ onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to boil. Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or in middle of table with crostini on side to allow guests to serve themselves. Yield: 8 servings Recipe By :MOLTO MARIO SHOW #MB5611 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:59:27 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1646
Calories From Fat: 235
Total Fat: 27.5g
Cholesterol: 0mg
Sodium: 2921.4mg
Potassium: 1255.6mg
Carbohydrates: 298.6g
Fiber: 20.3g
Sugar: 58.9g
Protein: 57g