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Sicilian Eggplant and Pine Nut Caponata Recipe

Sicilian Eggplant and Pine Nut Caponata Recipe
  • Category

    Soups and Stews

  • Cusine

    American

What do you need?
How to make?

Ingredients

2 large eggplants, cut into 1/2-inch cubes

1/4 cup olive oil

2 cloves garlic, minced

1 onion, diced

1 red bell pepper, diced

2 tablespoons capers, drained and rinsed

2 tablespoons white wine vinegar

2 tablespoons tomato paste

1/4 cup raisins

1/4 cup pine nuts

Salt and freshly ground black pepper to taste

Chopped fresh parsley for garnish

Directions

Toss pine nuts with 1 teaspoon olive oil and transfer to a large plate. Toast by microwaving on high power for 2 minutes. Continue microwaving at 30 second intervals until golden brown and nutty, 3 to 8 minutes total. Alternatively, toast in a toaster oven set at 375 degrees F until golden brown and nutty, about 15 minutes. Set aside.