Eggplant Caponata Screenshot from America's Heartland Season 7 Episode 20
Ingredients
 ½ cup olive oil
 1 large eggplant, cut into ¾ inch diced pieces
 Salt to taste
 1 medium onion, finely diced
 3 cloves garlic, finely chopped
  cup balsamic vinegar
 1 16 oz. can pureed tomatoes (preferably San Marzano)
 2 tbsp capers
 ¼ tsp chili flakes
  cup dark brown sugar
  cup golden raisins
 1 small stick cinnamon
 salt and pepper
Directions
1

Heat the oil in a large skillet over medium high heat. Add the eggplant and season generously with salt. Cook, stirring often, until eggplant has reduced in size by about half and just starts to brown in spots. Stir in the onion and the garlic and cook 5 minutes longer. Then add the remaining ingredients and cook, stirring often, until mixture has again reduced in volume by about half and has thickened considerably. Serve either warm or refrigerated as a bruschetta topping or a condiment.

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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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Ingredients

 ½ cup olive oil
 1 large eggplant, cut into ¾ inch diced pieces
 Salt to taste
 1 medium onion, finely diced
 3 cloves garlic, finely chopped
  cup balsamic vinegar
 1 16 oz. can pureed tomatoes (preferably San Marzano)
 2 tbsp capers
 ¼ tsp chili flakes
  cup dark brown sugar
  cup golden raisins
 1 small stick cinnamon
 salt and pepper

Directions

1

Heat the oil in a large skillet over medium high heat. Add the eggplant and season generously with salt. Cook, stirring often, until eggplant has reduced in size by about half and just starts to brown in spots. Stir in the onion and the garlic and cook 5 minutes longer. Then add the remaining ingredients and cook, stirring often, until mixture has again reduced in volume by about half and has thickened considerably. Serve either warm or refrigerated as a bruschetta topping or a condiment.

Eggplant Caponata
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