Eggplant Caponata
10 4 oz portion
Ingredients and Instructions
Eggplant 1 Pound + 4 Ounce
Dice 1/2"
Olive Oil 3 2/3 Tablespoon + 1/2 Teaspoon
Spanish Onions 5 3/4 Ounce
Chopped Garlic 7/8 Teaspoon
Mince
Whole Oregano Leaves 7/8 Teaspoon
Crushed Red Pepper 1/4 Teaspoon
Raisins 1/4 Cup + 2 1/3 Tablespoon
Diced Tomatoes in Juice 12 1/2 Ounce
Vinegar Balsamic 1/4 Cup + 2 1/2 Teaspoon
Brown Sugar 2 1/3 Tablespoon + 1/4 Teaspoon
Curley Parsley 2 2/3 Tablespoon + 3/4 Teaspoon
Kosher Salt 1 1/8 Teaspoon
Black Pepper 3/8 Teaspoon
1. Heat the oil, brown the eggplant, about 10 minutes.
2. Add the onion, garlic raisins, tomatoes, and the spices, cook for 5 minutes.
3. Add the vinegar, sugar and parsley, cook for 10 minutes.
4. Transfer to a serving pan and cool.