Preheat the oven to 350 degrees.
On a large rimmed sheet pan or in a roasting pan, toss the eggplant with a light coating of olive oil. Spread in a single layer and sprinkle lightly with salt. Roast until golden and tender, about 30 minutes. Remove from the oven and let cool.
Heat the olive oil in a large Dutch oven or wide, deep casserole, over medium heat. Add the onions, garlic, pistachios, currants and peperoncini. Cook, stirring occasionally, until the onions and garlic are soft and golden.
Stir in the sugar, cinnamon, cocoa, thyme, tomato sauce and vinegar. Bring to a boil, then lower the heat to a simmer. Stir in the eggplant. Cook for another 10 minutes or so, stirring occasionally, to let the flavors come together.
Cool to room temperature for serving.
This modern twist on a traditional Italian preparation of eggplant is from Chef Victor Casanova of Culina restaurant in Los Angeles. Cinnamon is used to bring out the flavors.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 324.2mg||11 %|
|Potassium 340.8mg||9 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 19.8g|
|Protein 2.9g||4 %|
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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.
Calories per serving: 127
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