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Name: Eggplant Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Red onion peeled, minced; 12 oz Sweet Italian sausage; 1 c fresh tomatoes Chopped, or canned; 2 tb scallions Chopped; 1 ts fresh ginger peeled, minced; 1 tb Curry powder; 1 ts Honey; 2 tb Balsamic vinegar; 1 c Orange juice; 1 ts capers Chopped; 1/4 c Water (to 1 cup); 1 tb fresh rosemary Chopped; 3 tb fresh basil leaves Chopped; 2 tb Fresh Cilantro chopped; 1 ts Kosher salt; 1/2 c Golden raisins; 2 tb fresh parsley leaves Chopped; 1/4 ts red pepper flakes Crushed; 3 Garlic minced; 1 Eggplant peeled, and cut in medium dice; 2 tb olive oil

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Eggplant Caponata

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

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

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Nutrition

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Serving Size: 1 Serving (1598g)
Recipe Makes: 1

Calories: 1810
Calories from Fat: 1036 (57%)

Amt Per Serving		% DV

	Total Fat 115.1g	153 %
	Saturated Fat 39.4g	197 %
	Monounsaturated Fat 53.6g
	Polyunsanturated Fat 15.2g
Cholesterol 255.4mg		79 %
Sodium 3770.6mg		130 %
Potassium 4084.7mg		107 %
Total Carbohydrate 143.9g		42 %
	Dietary Fiber 28.3g	113 %
	Sugars, other 115.6g
Protein 62.5g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1810

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GeoffD

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

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Eggplant Caponata

Still searching for what to cook ?

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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