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Eggplant Caponata



  • 1 and ½ lb of eggplant, unpeeled, cut into 1/2” cubes 
  • 5 tbsp of olive oil1 spanish onion, cubed2 large garlic cloves, chopped1 14.5 oz can of diced tomatoes Italian style 
  • 3 tbsp of red wine vinegar
  •  ½ cup Pine nuts
  • 2 tbsp of drained capers 
  • 1/3 cup of chopped fresh basil
  • ¼ tsp of red pepper flakes 
  • 1 tsp of thymeSalt and pepper 




Add 2 tbsp of olive oil into pan on medium-high heat. 

When oil is hot, add eggplant cubes into pan and ½ tsp of sea salt and cook for 10-12 minutes or until eggplant is golden brown. Transfer to a bowl when done. 

Add 2 tbsp of olive oil into pan on medium-high heat. Add cubed onion and sprinkle red pepper flakes, mix thoroughly. Cook onion for 8-10 min until onion is golden brown. Add onions to bowl with eggplant. 

Add 1 tbsp of olive oil into pan on medium-high heat. Add the diced garlic and thyme to pan for 1 min. Then add the diced tomatoes and bring sauce to a boil. Add capers and red wine vinegar let sauce simmer for 10-15 min. 

The sauce should be chunky when done.

Add the sauce to the eggplants and onions, mix thoroughly. Mix in pine nuts and roughly chopped basil leaves.  



Pairs Well With

Tifeo Rosato or Feu d'o Bianco

nerello mascalese rose winesicilian white wine




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