Updated 11/19/2011 05:00 AM
Recipe: Eggplant Caponata
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Makes 5-6 cups
- 6 cups 1/2-inch diced eggplant
- Olive oil as needed for sautéing eggplant (start with 1/4 cup or so)
- 1 cup finely diced onion
- 1 large clove garlic, minced
- 1 scant tsp dried oregano
- Pinch red pepper flakes
- 1/3 cup golden raisins
- 2 medium-large tomatoes, diced
- 1/4 cup balsamic vinegar
- 2 Tbs light brown sugar
- 1/3 cup chopped fresh parsley
- Salt to taste
- Sliced baguette or toasted crostini for serving
Cook 6 cups of 1/2-inch cubed eggplant in a good splash of olive oil in a large, heavy bottomed pan on medium high heat until it softens and browns up a bit.
That is going to take 6-7 minutes, you'll probably need to add a little more olive oil while it's cooking and, at that point, add 1 cup diced onion and 1 large minced clove of garlic, a scant 1 tsp dried oregano, a pinch of red pepper flakes, 1/3 cup golden raisins and 2 medium, diced ripe tomatoes and stir that in.
Let that go about 2-3 minutes and then add 1/4 cup balsamic vinegar and 2 Tbs light brown sugar and 1/3 cup fresh chopped parsley, stir that in and let it cook along on medium heat for about 10 minutes.
At that point, let it cool down to room temperature or chill it in the fridge, then serve it with toasted crostini on the side.
Use 1 15-ounce can diced tomatoes, instead of fresh tomatoes, off season.