Caponata
Ingredients
- 2 large eggplants
- 1/4 cup extra virgin olive oil
- 2 cups chopped onions
- 2 garlic cloves, minced
- 2 cups crushed canned tomatoes, with juice
- 1/2 cup oil-packed sun dried tomatoes, processed until smooth
- 2 bay leaves
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup green olives in brine, pitted and sliced
- 1/4 cup raisins
- 1/4 cup capers, drained
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- Salt and black pepper to taste
- 1/4 cup pine nuts, lightly toasted
- 2 tablespoons chopped fresh basil (or 2 teaspoon dried basil leaves)
Instructions
Preheat oven to 400 degrees. Place whole eggplants on a baking sheet or shallow baking dish lined with parchment paper. Pierce eggplants all over with a fork. Roast until tender and the skin begins to shrivel, about 25-30 minutes. Remove from oven; let cool. Once eggplants are cool enough to handle, cut in half lengthwise and scoop flesh onto a chopping board; finely chop and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic. Cook, stirring frequently, until tender, 5-7 minutes. Add crushed tomatoes and next 11 ingredients (through salt and black pepper). Cook, stirring often, until thickened, 20-30 minutes. Remove from heat and stir in pine nuts and basil. Let cool to room temperature. Serve with pita chips or toasted French bread slices. Makes 8-10 appetizer servings.