Eggplant Caponata

CaponataJessica loves caponata.  Truly I should leave a vat in the refrigerator.  Last night for as much as I made, there was not a drop left this morning.  This recipe is straight out of Molto Italiano, Mario Batali.  It is on the menu at Otto. 

2 spanish onions diced into 1/2 inch pieces
6 T. pine nuts
6 T. dried currants
2 T. hot red pepper flakes
8 cups of diced eggplant – about 2/3 eggplants
2 T. sugar
2 t. cinnamon
1. cocoa powder
4 t. fresh thyme or 1 t. dried thyme ( did went with the fresh thyme)
1 1/2 cups basic tomato sauce
2/3 cup balsamic vinegar
salt and pepper

In a big non stick saute pan pour olive oil until the pan is covering the bottom.  Really heat the olive up and then add the onion, pine nuts, currant and red pepper flakes.  Cook about 4-5 minutes or until the onions are soft.  Add the eggplant, sugar, cinnamon and cocoa and cook for another 5 minutes.  I waited until all the eggplant was thoroughly cooked through.  Add thyme, tomato sauce and vinegar and bring to a boil.  Then lower the heat and simmer for about 5 minutes.  Serve it up either hot or at room temperature.  Stays in the refrigerator for a few days…if it lasts. 

Comments (Archived):

  1. Jeremy Wall

    Yum yum! I can’t wait to make these. Thanks for the recipe gotham gal!

  2. jackson

    You got the Legal Diva’s attention on thsi one – I’m after the Chicken, perhaps we’ll do both.