Author Notes
Authentic Caponata recipe from Italy with pine nuts, currants, and cocoa powder. I have been known to eat this stuff with a big spoon- its that good! —Stefano Coppola
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Ingredients
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2
small Italian Eggplants, peeled & cut into 1/2 in cubes
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1
Red Onion, diced
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2
cloves Garlic, minced
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3
Roma Tomatoes, chopped
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4 sprigs
thyme leaves
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2 tablespoons
Pine Nuts, toasted
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2 tablespoons
Dried Currants
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1 teaspoon
Unsweetened Cocoa Powder
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zest and juice
1 Orange
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1/2 cup
Extra VirginOlive Oil, plus some for toast
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1 loaf
Pane Toscana, or baguette
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1 teaspoon
crushed Red Pepper
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1 tablespoon
Honey
Directions
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Slice bread into 1/4in. slices. Grill, or toast, bread until crispy. Drizzle with olive oil and season with salt and pepper.
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Heat 1/2 cup olive oil in a large saute pan or cast-iron skillet.
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Add Eggplant & Onion, saute until onions are translucent. Add garlic and saute 2 min.
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Add tomatoes, thyme, red pepper, pine nuts, cocoa & currants. Cook 2 min longer.
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Add orange juice, zest, and honey. Cook until excess moisture is evaporated, about 3 min.
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Season to taste with salt and pepper. Serve on toasted bread or in a bowl as a dip.
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