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Receta Caponata Of Eggplant
by Global Cookbook

Caponata Of Eggplant
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  Raciónes: 8

Ingredientes

  • 1 lrg Spanish onion minced 1/2" dice
  • 2 x Garlic cloves thinly sliced
  • 3 Tbsp. Pine nuts
  • 3 Tbsp. Currants
  • 1 Tbsp. Warm chili flakes
  • 4 ounce Virgin extra virgin olive oil
  • 2 med Eggplant cut 1/2" cubes
  • 1 Tbsp. Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Unsweetened cocoa pwdr
  • 2 tsp Fresh thyme leaves (or possibly 1/2 tspn dry thyme)
  • 6 ounce Basic Tomato Sauce see * Note
  • 3 ounce Balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
  • 1 x Baguette sliced 3/4" rounds and toasted on grill or possibly in oven

Direcciones

  1. In a large 12- to 14-inch saute/fry pan, saute/fry onions, garlic, pine nuts, currants and chili flakes in extra virgin olive oil for 4 to 5 min over medium-high heat till softened. Add in eggplant, sugar, cinnamon and cocoa and continue to cook 5 min. Add in thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil. Lower heat and simmer 5 min.
  2. Cold to room temperature and serve on crostini or possibly place in middle of table with crostini on the side to allow guests to serve themselves.
  3. This recipe yields 8 servings.