Saturday, February 05, 2005

Eggplant Caponata

I think this recipe originally came from The Food Network. Wherever it is from, it is REALLY good. We usually use it as a topping for bruschetta. It tastes best at room temperature (though sometimes we can't wait that long). It is one of those things that tastes even better the next day, so it doesn't hurt to make extra.

1 eggplant, peeled and cut in medium dice
12 ounces sweet Italian sausage
2 tablespoons olive oil
3 garlic cloves, minced
1 small red onion, peeled and minced
1 teaspoon minced fresh peeled ginger
1/2 cup golden raisins
1 teaspoons chopped capers
1 cup chopped fresh or canned tomatoes
1 teaspoon kosher salt
1 cup orange juice
1 tablespoon curry powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 teaspoon honey
1/4 to 1 cup water
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped scallions

Place a large non stick pan over a medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10-15 minutes. Remove the eggplant and set it aside. Reheat the pan, add the sausage and cook over medium high heat until golden brown, about 7 minutes. Discard the fat. When the sausage is cool enough to handle, roughly chop it. Reheat the pan an add the oil. Add the garlic and onion and cook for 2 minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition. Reduce the heat to medium low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes. Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature.

5 comments:

Jen said...

THANK YOU!! OMG, this stuff is so good!!

Martina said...

I know! There was a period where we were eating it so often I almost got sick of it (but I'm over that now). It's seriously one of my favorite recipes ever. If you make it, don't be alarmed when the eggplant turns kind of a pukey color. You probably already know that it does that, since you guys use it a lot too, but the first time I made it, I was thinking "Oh, now that looks appetizing" until I put all the other stuff in. It is so good. Now I want some!

monquee said...

Mmmmm I want some too now!

Leslita said...

I made this last night - It IS really good! Really rich and crazy flavorful.
I used soy sausage and that seems to have worked quite well.
Rats, I don't think I can put a photo in a comment - I wanted to show you how it looked. I guess I'll put a new Post up.

Martina said...

I am so glad you liked it! Good to know that the soy sausage worked well. Caponata, a bottle of wine, and a loaf of bread are one of my favorite summer dinners. Doh. Now I'm hungry!