Caponata is an Italian eggplant dip that I love for parties. It’s more healthy than most of my party appetizers and it’s vegetarian, so everyone likes it. This version has some Sicilian flavors (where the cuisine is highly influenced by its proximity to Africa), including some cinnamon, pine nuts, and currants. Red pepper flakes give it a little kick, as well. I recently made it when we had people over after a concert, and it was a big hit.
Eggplant Caponata
1 onion, chopped into 1″ dice
1 eggplant, chopped into 1″ dice
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon chili flakes
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa
2 teaspoons thyme
1/4 cup tomato sauce (your own or your favorite bottled)
1/3 cup balsamic vinegar
2 tablespoons tomato paste
Saute the onion in a couple tablespoons olive oil until they soften. Add the pine nuts and currants. Continue to cook for a minute. Add the eggplant, sugar, cinnamon, cocoa, and thyme. Continue to cook for another 5 minutes, until the eggplant is softened. Add the tomato sauce, tomato paste, and balsamic vinegar. Stir to combine and allow to simmer for another 10 minutes, until all the flavors combine and cook down.
I’ve never had eggplant caponata. Certainly something to try. It looks wonderful!
Looks very delicious!
Love caponata! Will blog about my take soon.
Never heard of this –so intrigued with the currants, pine nuts and chocolate! Must try!
Looks like a delicious flavour combination. Very fresh ingredients and well spiced
Yummmm! I want to try this with provolone on sliced baguette! Can’t wait to try it.
Thanks, hope you enjoy it!