Eggplant Caponata recipe
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Eggplant Caponata

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Servings: 1 servings
Total Time (median): 2 : 00 Active Time: 1 : 00

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Ingredients


Preparation

Place a large non-stick pan over a medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10 to 15 minutes. Remove the eggplant and set it aside. Reheat the pan, add the sausage and cook over medium-high heat until golden brown, about 7 minutes. Discard the fat. When the sausage is cool enough to handle, roughly chop it. Reheat the pan and add the oil. Add the garlic and onion and cook for 2 minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition. Reduce the heat to medium-low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes. Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature. This recipe yields ?? servings. Source: "CHEF DU JOUR - (Show # DJ-9559) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Todd English Converted by MM_Buster v2.0l.


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Eggplant Caponata Reviews

100% would make "Eggplant Caponata" again.

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This originally came out of the Todd English "Olives Table" cookbook. It's a massive flavor hit and has become a standard part of my entertaining menu. I make it a couple times per year. It's a fairly major amount of prep time so I tend to make a double or triple batch and freeze it. It freezes very well. For a triple batch, I'm on my feet for an hour slicing and browning sausage; peeling, chopping, cubing, and cooking eggplant; chopping and sauteing red onion

GeoffDGeoffD : : 2:00 total time : 1:00 active time :  1y 42w 4d ago


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