Tuesday, 4 August 2015

Eggplant Caponata Crostini

Caponata is a classic Sicilian eggplant dish served usually with grilled crostini as an antipasto (Appetizer). Caponata is slightly sweet, savory, spicy, bursting with flavors from fresh herbs and garlic. Recipe inspired by Mario Batali.

Recipe Source : http://www.foodnetwork.com/recipes/mario-batali/eggplant-caponata-recipe.html

Yield : 4 Servings


  • 1/4 Cup EVOO
  • 1 Medium onion diced
  • 1 Tablespoon pine nuts
  • 1/2 Tablespoon red chilli flakes plus extra for garnish
  • 1 Medium eggplant cut into 1/2 inch Cubes ( about 2 Cups)
  • 1 Tablespoon granulated white sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Tablespoon unsweetened cocoa powder
  • 3 Tablespoons homemade tomato sauce (recipe follows)
  • 1/4 Teaspoon dried thyme or 1 Teaspoon fresh thyme
  • 2 Tablespoon balsamic vinegar
  • 2 sprigs of mint julienned
  • Salt and freshly ground black pepper to taste

To Serve

  • 1 Baguette sliced into 3/4 inch rounds
  • 1 Garlic clove
  • 1 Teaspoon salted butter

For the tomato sauce

  • 2 Tablespoon EVOO
  • 2 garlic cloved crushed
  • 1 medium onion chopped finely
  • 1/2 Tablespoon dried thyme or 1 Tablespoon fresh thyme
  • 3 Tablespoon grated carrot
  • 3 large tomatoes chopped finely
  • Salt to taste


Make Tomato Sauce

1. In a sauce pan, heat EVOO over medium heat. when the oil is hot, add onions and garlic and fry until light golden brown
2. add grated carrot and thyme and cook until the carrot is soft
3. Add tomatoes and season with salt
4. Simmer for 20 minutes stirring intermittently and cook until the sauce is thick and oil separates from the mixture
5. Cool the sauce completely and refrigerate. We will need 3 tablespoons of this prepared sauce. you can store the remaining sauce in refrigerator for upto one week

For the Garlic Crostini

1. Crush the garlic clove and gently rub the clove on the baguette slices on both sides
2. Apply butter on the both side of the baguette and grill until crispy.

For the Caponata

1. In a large sauté pan, heat EVOO. When the oil is hot, add onions and fry until onions are soft
2. Add pine nuts, red chilli flakes and give it a nice stir
3. Add diced eggplant, sprinkle 1/4 teaspoon salt and fry the eggplant until the color changes ( about 1 minute)
4. Then add cocoa powder, sugar, ground cinnamon and  give it a nice stir
5. Cook the eggplants for 5 minutes
6. Then add homemade tomato sauce, balsamic vinegar and thyme
7. Cook the mixture on medium flame for 8 to 10 minutes until the eggplants are cooked through, soft.
8. Garnish with julienned mint leaves and a pinch of red chilli flakes
9. Serve eggplant caponata spooned over the grilled garlic crostini.

No comments:

Post a Comment