Receta Sicilian Caponata with Pine Nuts
2. Gather up eggplants in a
kitchen towel; squeeze out excess liquid.
- 3. Combine eggplants,
- fennel, and vegetable oil in a large heavy pot set over high heat and cook,
- stirring occasionally, until eggplants are golden brown and fennel is soft,
20–25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.
4. Meanwhile, toast pine
nuts in a small dry skillet over medium-low heat, tossing often, until golden
brown, about 4 minutes. Transfer to a plate.
5.Heat
olive oil in a large skillet over medium. Cook onion, chiles, and garlic,
stirring occasionally, until tender but not browned, 6–8 minutes. Stir in
paprika and cook until fragrant, about 1 minute.
6.Add tomatoes, vinegar, and
sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and
eggplant mixture.
7. Toss until heated through and glazed; season with salt. Let
cool; serve with bread.