Ingredients: 1/2 cup virgin olive oil 1 large Spanish onion chopped 1/2" dice 3 tablespoons pine nuts 3 tablespoons currants 1 tablespoon hot chili flakes plus extra for garnish 2 medium eggplant cut 1/2" cubes (to yield 4 cups) 2 tablespoons sugar ...
This recipe produces what seems like a lot of caponata. But then we start using it and bringing it to friends, and suddenly it doesn’t seem like so much. In any case, I need to do something with my eggplant crop and, frankly, making a lot of caponata is hardly more bother than making less. Furthermore, caponata keeps well and is a good addition to any meal, a light lunch with cheese or on the dinner table with grilled meats or fish—it is even lovely with eggs. But you can cut the quantities in half if you like.
Recipe courtesy of Katchkie Farm
Caponata is an authentic Italian dish of stewed eggplant and other seasonings. Chef John Brandt-Lee of Avalon Restaurant uses crispy flat bread as a vehicle for enjoying the savory mixture.
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http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!