Caponata

Por Sip and Feast · 45 min

Ingredientes

Modo de preparo

1. Preheat the oven to 425°F with the rack in the middle. Toss the eggplant with olive oil, salt and pepper, spread it on parchment-lined sheets without crowding, and roast 30 to 40 minutes until cooked through and soft inside.
2. While the eggplant roasts, toast the pine nuts in a dry pan over medium-low heat for about 5 minutes, watching closely so they don't burn. Set aside.
3. Heat a large pan over medium heat with extra virgin olive oil. Sauté the celery, red onion and bell pepper for 5 to 7 minutes until softened.
4. Stir in the tomato paste and cook for 5 more minutes, stirring often. If it starts to burn, add a few ounces of water. Then add the red pepper flakes and cook for 30 seconds.
5. Add the green olives, capers, raisins, sugar and red wine vinegar. Cook for 5 minutes so the vinegar and sugar cook through and blend in.
6. Gently fold in the roasted eggplant without crushing it. Taste and add more sugar or vinegar if needed, then season with salt and pepper.
7. Turn off the heat and stir in the parsley and toasted pine nuts. Caponata can be served right away, but refrigerating it overnight lets the flavours meld.

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