Sicilian Eggplant and Pine Nut Caponata

Name: Sicilian Eggplant and Pine Nut Caponata
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

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce can be shockingly flavorful the first time you try it.

Soup · 12 ingredients

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.