Caponata (Kitchen Boss)

By á-5623

The Kitchen Boss. Episode 7- G0-To Dishes

Ingredients

• INGREDIENTS
• 1 medium eggplant, cut into 1/2" dice
• 1 medium Spanish onion, cut into small dice
• 1 large stalk celery, cut into small dice
• 2 plump cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (or more to taste)
• 1 14 ounce can Italian cherry tomatoes
• 1/4 cup golden raisins
• 2 teaspoons sherry vinegar
• 1 Tablespoon sugar
• 1 Tablespoon capers, rinsed and drained (packed in brine or salt)
• 2 Tablespoons toasted pine nuts
• 1/3 cup coarsely chopped Italian parsley
• 1/4 cup extra virgin olive oil, plus 2 Tablespoons (divided)
• Salt
• Bread

Details

Adapted from recipes.howstuffworks.com

Preparation

Step 1

PREPARATION:

1. Heat a large skillet (12") medium high. Add the ¼ cup olive oil. When shimmering, add the eggplant and a pinch of salt. Stir and let cook, stirring occasionally until softened and browned. Remove to a bowl. Add the onion and celery, pinch salt. Cook, stirring until slightly softened an somewhat translucent. Add garlic and red pepper, stir and cook until fragrant, about 30 seconds. Add the tomatoes, vinegar, sugar, raisins and capers and stir well to combine. Add the eggplant and combine. Cook at a low simmer, stirring occasionally. As the mixture softens, smash the cherry tomatoes a bit with the back of your spoon. Cook until richly flavored, 15-20 minutes. Remove caponata from heat and fold in the pine nuts and parsley. Check for salt and correct if more is needed. Cool and serve at room temperature or slightly chilled. Serve with grilled crusty bread.