Caponata Of Eggplant

* Exported from MasterCook II *

CAPONATA OF EGGPLANT

Recipe By :MOLTO MARIO SHOW #MB5611
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Spanish onion, chopped -- in 1/2-inch dice
2 cloves garlic, -- thinly sliced
3 tablespoons pine nuts
3 tablespoons currants
I tablespoon hot chili flakes
4 ounces virgin olive oil
2 medium eggplant, cut into 1/2-inch cubes -- (yield: 4 cups)
I tablespoon sugar
I teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves or -- 1/2 teaspoon dried
6 ounces basic tomato sauce
3 ounces balsamic vinegar
Salt and pepper
I baguette, sliced into 3/4-inch rounds and -- toasted=
on


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

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