Sicilian Caponata With Raisins And Pine Nuts
|Pine nuts||1⁄2 Cup (8 tbs)|
|Eggplant||1 1⁄2 Pound|
|Coarse salt||1 1⁄2 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1 Small, cut into 1/2 inch dice|
|Carrot||1 Medium, peeled and cut into 1/2 inch dice|
|Celery rib||1 , cut into 1/2 inch dice|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|White wine vinegar||1 Tablespoon|
1. In a medium frying pan, toast pine nuts over low heat 2 to 3 minutes, or until golden brown, shaking pan frequently. Set aside.
2. Cut eggplant into 2/3-inch dice. Sprinkle lightly with salt and place in a colander. Place a plate with a weight on top (such as two 1-pound cans) and drain 1 hour. Pat eggplant dry with paper towels.