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EGGPLANT - Eggplant Caponata
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| The Chew - Mario EGGPLANT CAPONATA Eggplant Caponata | |
| 1/2 cup | Virgin Olive Oil |
| 1 | Spanish Onion, chopped in 1/2-inch dice |
| 2 ribs | Celery, 1/2-inch diced |
| 3 tablespoons | Pine Nuts |
| 3 tablespoons | Currants |
| 1 tablespoon | Hot chili flakes, plus extra for garnish |
| 2 medium | Eggplants, cut into 1/2-inch cubes (yields 4 cups) |
| 2 tablespoons | Sugar |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Unsweetened cocoa powder |
| 2 teaspoons | Fresh thyme leaves |
| 1/4 cup | Basic tomato sauce, (recipe below) |
| 2 tablespoons | Red Wine Vinegar |
| Salt | |
| Freshly ground pepper | |
| 5 sprigs | Mint, chopped |
| 2 Zucchini Blossoms, chiffonade, if available | |
| 1 | Baguette, sliced into 3/4-inch rounds & toasted on grill or in oven |
| Tomato Sauce | |
| 1/4 cup | Extra-Virgin Olive Oil |
| 1 | Spanish Onion, 1/4 inch diced |
| 4 | Garlic Cloves, peeled & thinly sliced |
| 3 tablespoons | Fresh Thyme leaves, chopped, (or 1 teaspoon dried) |
| 1/2 medium | Carrot, finely grated |
| Two 28 ounce cans | peeled Whole Tomatoes, crushed by hand & juices reserved |
| Salt | |
For the Eggplant Caponata:
1. Heat the Olive Oil in a large sauté pan over medium heat. Once hot, add the Onions, Celery, Pine Nuts, Currants, and Chile Flakes. Sauté until softened, about 5 minutes, and then add the Eggplant, Sugar, Cinnamon, and Cocoa. Cook for 5 minutes and then add the Thyme, Tomato Sauce, and Red Wine Vinegar. Bring to a boil, and then reduce to a simmer, cooking until it comes together, just under 5 minutes. Allow Caponata to cool completely and serve with Crostini. Garnish with Mint and Zucchini Blossoms if available.
For the Tomato Sauce:
2. In a large saucepan over medium heat, add the Olive Oil, and once hot, add the Onion and Garlic, cooking until golden brown.
Add the Thyme, Carrot, and cook until the Carrot is very soft, and then add the Tomatoes and all of their juice. Bring to a boil, and then lower heat and simmer for 30 minutes until the sauce thickens. Season to taste with Salt.
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