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Broiled eggplant caponata recipe

Monday, December 21, 2009

                                                   Broiled eggplant caponata recipe

Broiled eggplant caponata recipe Ingredients

1 large (11/2 pounds) eggplant
Olive oil, for sprinkling
2 tablespoons olive oil
1/2 red onion, finely chopped
1 garlic clove, finely chopped
4 (3/4 pound) ripe plum tomatoes, peeled, seeded, and
2 tablespoons capers, drained
1/2 cup golden raisins
1/4 cup balsamic vinegar
Pinch of sugar
3 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Broiled eggplant caponata recipe Cooking Process

Preheat the broiler.
Cut the eggplant into G-inch
pieces. Sprinkle them with oil and
spread them on a rimmed baking sheet.
Broil them 10 inches from the element
for 20 minutes, turning several times,
or until the eggplant is tender. The
pieces should be charred. Set aside.
Heat the oil in a large skillet.
Add the onion and cook over mediumhigh
heat, stirring often, for 10 minutes,
or until softened. Add the garlic and tomatoes and cook, stirring often, for 5
Add the eggplant to the pan with
the capers, raisins, vinegar, sugar, and
oregano. Cook the mixture over medium
heat for 1 minute, stirring often.
Add the parsley, salt, and pepper.
Taste for seasonings and add more
salt, pepper, or capers, if you like. Stir
thoroughly and transfer to a bowl. Cover
with plastic wrap and refrigerate for at
least 1 hour for the flavors to mellow Broiled eggplant caponata recipe.


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