Italian recipes

Caponata Of Eggplant

Course : Italian
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5611)
Serves: 8

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Ingredients:

1 large spanish onion -- chopped 1/2 inch dice

2 cloves garlic -- thinly sliced

3 tablespoons pine nuts

3 tablespoons currants

1 tablespoon hot chili flakes

4 ounces virgin olive oil

2 medium eggplant -- cut 1/2 inch cubes

1 tablespoon sugar

1 teaspoon cinnamon

1/2 teaspoon unsweetened cocoa powder

2 teaspoons fresh thyme leaves (or 1/2 tspn dried thyme)

6 ounces basic tomato sauce see note

3 ounces balsamic vinegar

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1 loaf baguette -- sliced 3/4 inch rounds and toasted on grill or in oven

Preparation / Directions:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a large 12- to 14-inch sauté pan, sauté 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, Basic 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 place in middle of table with crostini on the side to allow guests to serve themselves.

Caponata Of Eggplant

Ingredients:

Preparation / Directions:

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