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Eggplant Caponata

July 9, 2012
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Eggplant Caponata

  • 2 tablespoons extra virgin olive oil
  • 1/3 cup pine nuts
  • 1/3 cup currants
  • 3 garlic cloves, grated
  • 1 cup diced tomatoes
  • 1 medium eggplant, cut into 1-inch squares
  • Salt
  • ½ cup cilantro, chopped
  • ½ cup mint, chopped

Heat a frying pan with the olive oil. Add the pine nuts and currants and sauté on medium heat for 2 to 3 minutes. Add the garlic and tomatoes. Saute on medium heat for 3 to 4 minutes. Add the eggplant and stir. Lower the heat and cover with lid and cook for ten minutes. Take the lid off and add salt and cook for another ten minutes, stirring constantly. Check for seasonings. Add the cilantro and mint. Serve warm or room temperature.

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