|
|
Chef Michelle Tavernini, (Mangia), made this wonderful vegetarian dish
Eggplant Caponata
Michelle took this recipe from Loving Dinners for Friends
Ingredients
| 1 |
small eggplant, with skin on, diced into ½-inch cubes |
| |
salt to taste |
| 1/2 cup |
olive oil |
| 1 |
small onion, diced |
| 1 |
clove garlic, minced |
| 1 |
large firm ripe tomato, seeded and diced |
| 1/3 cup |
sugar |
| 1/3 cup |
red wine vinegar |
| 1/4 cup |
pine nuts |
| 1/4 cup |
golden raisens, soaked in 1 cup water for 20 minutes, then drained |
| |
Italian bread |
Preparation
Put the eggplant cubes in a colander, sprinkle liberally with salt, and let stand for 1 hour. (The salt will draw out the eggplant’s bitter juices.) Rinse eggplant quickly under cold running water and pat dry thoroughly with a kitchen towel.
Heat the oil in a large skillet over medium-high heat. Add the eggplant without crowding the skillet and cook the cubes to a golden color. (You might have to cook the eggplant in a couple of batches.) Remove with a slotted spoon, place on paper towels, pat dry and place into a medium bowl.
Return skillet to medium heat and add the onion. (If necessary, add a bit of additional oil.) Cook, stirring, until onion is lightly golden, 4 to 5 minutes. With a slotted spoon, transfer onion to eggplant. Add garlic and tomato to skillet, stir a few times, then add to eggplant.
Raise the heat under the skillet and add the sugar, vinegar, pine nuts and raisins. Season lightly with salt. Stir with a wooden spoon until sauce has a medium-thick, glazy consistency. Add to vegetables and mix gently, but thoroughly. Set aside, and cool to room temperature. Arrange caponata in a small mound on a serving dish and serve with grilled or toasted Italian bread. Makes 4 to 6 servings as an appetizer or side dish.
Prepare ahead:
Complete through step 4 several hours ahead.
-
-
Return to Artwalk Recipes
|
