For some reason I have literally been craving this caponata. Good thing it is loaded with vibrant ingredients which are really good for you like garlic, celery, fresh tomatoes and olive oil. Caponata is actually considered a Sicilian salad which can be served on pasta, as a side dish, or the way I have been enjoying it, on toasted rustic bread.
The ingredients are rather simple...you will need...
EVOO for sauteing
2-3 cloves of garlic, minced
1 medium onion, chopped
2 ribs of celery, chopped
1 tsp fresh thyme or 1/2 tsp dried
1 large eggplant cut into 1 inch cubes
3 tomatoes chopped or a 14 1/2 oz can of diced tomatoes
1/2 cup toasted pine nuts
1 tsp cinnamon
1 tsp. cocoa powder
2 T sugar
1/4 -1/2 tsp cayenne pepper
salt and pepper to taste
grated Asiago cheese
Begin by sauteing garlic, onion, celery, eggplant and thyme in a deep pan with a bottom covering of EVOO which is has been heated to almost smoking. Reduce heat and cook about 5 minutes and then add the tomatoes, pine nuts, cinnamon, cocoa powder, sugar and cayenne pepper. Season with salt and pepper and cook for another 5 minutes. Remove from heat and serve on toasted bread with grated Asiago cheese. Make this a day ahead...it is even better after the flavors marinate together for a while.
Caponata is great for a quick evening dinner or a hearty winter lunch. You can also top a piece of crusty bread and serve as an appetizer.
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PS...Don't forget to stop by and check out the Thanksgiving blog hop being hosted by Sherry from No Minimalist Here which starts this Wednesday, November 11th and will go thru to Friday, November 13th featuring this fantastic blog line up!