Eggplant Caponata
This tangy relish is very versatile; try it as a spur-of-the-moment starter with crostini (page 365), or as a quick pasta sauce or sandwich spread. It can also be spooned over broiled white fish, such as flounder or tilapia.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onion has softened, 4 to 6 minutes.
Step 2
Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and the water.
Step 3
Cover and cook over medium-high heat, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.
Making Ahead
Step 4
Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing. Caponata also freezes well. If you like, double the recipe and serve half immediately; freeze the rest up to 2 months in an airtight container. Bring to room temperature or reheat over low before serving.
