Eggplant Caponata

Eggplant Caponata Ingredients

1 Eggplant; peeled, and	1 c Orange juice
Cut in medium dice	1 tb Curry powder
12 oz Sweet Italian sausage	1/4 ts Crushed red pepper flakes -;
2 tb Olive oil	1 ts Honey
3 Garlic cloves; minced	1/4 c Water -; (to 1 cup)
1 sm Red onion; peeled, minced	2 tb Balsamic vinegar
1 ts Minced fresh peeled ginger	3 tb Chopped fresh basil leaves
1/2 c Golden raisins	2 tb Chopped fresh cilantro
1 ts Chopped capers	2 tb Chopped fresh parsley leaves
1 c Chopped fresh or canned	1 tb Chopped fresh rosemary
1 ts Kosher salt	2 tb Chopped scallions

Instructions for Eggplant Caponata

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.

Main Ingredient: VegetablesCuisine: Uncategorized

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