Caponata – Eggplant recipe

This is a simple recipe that takes great advantage of fresh eggplant.  It has complex flavor and will be sure to wow any party or get together!




Heat the olive oil in a large saute pan (medium heat).  Saute the onions, pine nuts, raisins and hot pepper for 4 to 5 minutes until the onions have softened, but have not turned dark gold.  Add the eggplant and cinnamon and cook for 5 minutes.  Add the tomato sauce and bring to a boil, then turn heat down to low and simmer until the tomatoes are broken down, about 6-8 minutes.  Remove from the heat and add the chili infused oil and cherry balsamic.  Taste the caponata and adjust flavor with salt, pepper, cherry vinegar and chili infused oil.  Allow to cool to room temperature.

  • 1/2 cup virgin olive oil
  • 1 large Spanish onion, chopped in 1/2-inch dice
  • 3 tablespoons pine nuts
  • 3 tablespoons currants
  • 1 tablespoon hot chili flakes, plus extra for garnish
  • 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoon fresh thyme leaves or 1/2 teaspoon
  • 1/4 cup basic tomato sauce, recipe follows
  • 1/3 cup balsamic vinegar
  • Salt and freshly ground pepper

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