This versatile dish is an elegantly easy way to enjoy eggplant.
Courtesy of Christine Martin, amidstthechaos.ca, Pickering, Ont.
Directions for: Rustic Italian Caponata
Ingredients
cup (50 mL) extra-virgin olive oil
1 medium eggplant, cut into 1/2-inch pieces
salt
1 medium onion, diced
2 large ribs celery, thinly sliced crosswise
3 cloves garlic, minced
tsp (2 mL) crushed red pepper flakes (more or less to taste)
1 can (14 oz/ 398 mL) diced tomatoes, drained, liquid reserved
2 tsp (10 mL) rice wine vinegar
1 Tbsp (15 mL) white sugar
2 - 3 Tbsp (30-45 mL) pine nuts, toasted
Directions
1. Heat large skillet over medium-high heat. Add olive oil.
2. When oil starts shimmering, add eggplant and pinch of salt. Cook, stirring occasionally, for 5 minutes, or until eggplant is softened and browned. Remove from heat; scrape eggplant into bowl. Set aside.
3. Return skillet to heat. Add onion, celery and another pinch of salt. Saut until onions are slightly softened and somewhat translucent.
4. Add garlic and red pepper flakes. Stir and cook until fragrant, about 30 seconds.
5. Stir in tomatoes, vinegar and sugar.
6. Return eggplant to skillet. Reduce heat and simmer on low, stirring occasionally, 15 to 20 minutes, adding reserved tomato liquid if needed to keep mixture from drying out.
7. Remove from heat and fold in the pine nuts. Salt to taste.
8. Tip: Most pine nuts are sold raw. For this recipe youll want to toast them in a frying pan on low heat. Make sure to keep a close eye on them, stirring frequently to avoid burning.
See more: Appetizer, Party Favourites, Quick and Easy, Tomatoes, Great Canadian Cookbook, GCC vegetarian