How do I Make Caponata Eggplant?

Eggplant adds a distinctive flavor to many ethnic dishes.

Caponata is a traditional Italian recipe. Eggplant provides a different twist and makes a healthy, yet delicious appetizer. This versatile dish can be served before or with the meal and ingredients can be adjusted to make it spicy or just give it a little kick. Prepare the vegetable portion of eggplant caponata the night before, if you're in a time crunch and reheat in the microwave before serving.

Things You'll Need

• Large saucepan
• 1/2 cup olive oil
• 1 large Spanish onion, finely chopped
• 3 tbsp. pine nuts
• 3 tbsp. currants
• 1 tbsp. hot chili flakes (optional, or adjust to taste)
• Wooden spoon
• 4 cups eggplant, cut into 1/2-inch bits
• 2 tbsp. sugar
• 1 tsp. cinnamon
• 1 tsp. cocoa powder
• 1/2 tsp. dried thyme
• 1/4 cup tomato sauce
• 1/3 cup balsamic vinegar
• Toasted crostini slices

Instructions

1. 

   Saute vegetables in olive oil.

   Heat 1/2 cup olive oil in a large saucepan over medium heat. Allow the oil to get hot without smoking.

2. Stir in the chopped Spanish onion, 3 tbsp. each pine nuts and currants and the hot chili flakes, as desired. If you prefer your food to be extra spicy, add the entire tablespoon of hot chili flakes. Otherwise, start with a 1/4 tsp. of chili flakes and continue to add from there until you get the desired level of spiciness.

3. Saute the onion mixture for four to five minutes, until the onion softens and starts to become opaque. Mix in 4 cups chopped eggplant, 2 tbsp. sugar and 1 tsp. each cinnamon and unsweetened cocoa powder. Stir the mixture to combine all the ingredients and allow it to cook for five minutes.

4. 

   Store-bought or homemade tomato sauce can be used for eggplant caponata.

   Pour 1/2 tsp. thyme, 1/4 cup tomato sauce and 1/3 cup balsamic vinegar into the sauteing mixture and stir well. Bring the mixture to a boil, then lower the heat on the stove top and continue to cook the eggplant caponata mixture for five more minutes.

5. Cool the eggplant mixture until it's warm to the touch, but not hot. Spoon it onto the crostini slices and serve.

Tips & Warnings

• Make your own crostini by slicing a baguette 1/2 to 3/4 inch wide and toasting in the broiler until golden brown.

References

• Food Network: Eggplant Caponata Recipe