Caponata

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Ingredients

• 2 teaspoon Olive oil
• 1 large Spanish onion ; finely chopped
• 1 clove Garlic ; finely chopped
• 8 Plum tomatoes ; peeled, seeded, chopped
• 1 cup Capers
• 1 cup Raisins
• 1 cup Balsamic Vinegar
• 1 pinch Sugar
• 1 teaspoon Dried oregano
• 1 pinch Nutmeg ; freshly grated
• 1 cup Parsley ; fresh, chopped
• 2 each Eggplants ; broiled*
• Salt & pepper ; to taste

Details

Servings 8

Preparation

Step 1

*Peel and cut the eggplant into 1 inch cubes. In a bowl, sprinkle with salt, pepper and olive oil. Toss to coat. Spread on a baking pan. Broil 6" from element, turning often for ten minutes or until it is tender and lightly browned. If it browns too quickly, move it away from the broiler or turn the temperature to 450 degrees.

To make Caponata:

Heat oil. Add onion and cook for 5 minutes. Add garlic and tomatoes and cook 1 minute. Add eggplant, capers, raisins, vinegar, sugar and nutmet. Cook 5 minutes on medium heat until juices thicken slightly. Add parsley, salt and pepper. Refrigerate overnight. Serve with sliced bread.