Freeze a batch of this tangy relish for a spur-of-the-moment starter over crostini or a main event with pasta.
- Total Time:
- Yield: Makes 5 cups
Source: Everyday Food, April 2008
- 1/4 cup olive oil
- 2 large onions, chopped
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 4 garlic cloves, thinly sliced
- 1/2 to 1 teaspoon red-pepper flakes
- 1/2 cup tomato paste
- 2 teaspoons unsweetened cocoa powder
- 2 to 4 tablespoons sugar
- 2 large eggplants (2 1/4 pounds total), cut into 1/2-inch cubes
- 2/3 cup white-wine vinegar
- Coarse salt
In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onions, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onions are softened, 6 to 8 minutes.
Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.
Cover, and cook over medium-high, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar, as desired. Serve caponata warm or at room temperature.