Friday, March 21, 2014

Eggplant Caponata

2 cups olive oil
2 lbs. eggplant, cut into 1″ cubes (1-2 medium sized eggplant)
1 large yellow onion, chopped
1 package celery, roughly chopped
Salt and black pepper to taste
3 tbsp. tomato paste, thinned with ¼ cup water (substitute ketchup)
1 cup crushed canned tomatoes
6 oz. green olives, pitted and roughly chopped
½ cup white wine vinegar
½ cup golden raisins (red is ok too)
¼ cup salt-packed capers, rinsed and drained
5 tbsp. sugar
2 tbsp. finely grated unsweetened chocolate
1  cup finely shredded basil
2 tbsp. pine nuts

Mini crostinis- toasted


1.       Heat oil in a skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but ¼ cup oil, and reserve for another use.

2.      Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes.

3.      Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes.

4.      Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes.

5.       Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.

6.      Toast the crostinis in the oven or toaster oven until browned or crispy.

7.       Serve eggplant with crostini and enjoy.

*Eggplant caponata has many uses such as a spread in a wrap,  a sandwich or served as a side to a main dish. Many uses for leftovers throughout the week.
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