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Sicilian Caponata With Raisins And Pine Nuts

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  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)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

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