Free Recipe Eggplant Caponata 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Eggplant Caponata 2 Recipe
1 Eggplant; peeled, and
Cut in medium dice
12 oz Sweet Italian sausage
2 tb Olive oil
3 Garlic cloves; minced
1 sm Red onion; peeled, minced
1 ts Minced fresh peeled ginger
1/2 c Golden raisins
1 ts Chopped capers
1 c Chopped fresh or canned
-tomatoes
1 ts Kosher salt
1 c Orange juice
1 tb Curry powder
1/4 ts Crushed red pepper flakes -;
-(to 1/2 tspn)
1 ts Honey
1/4 c Water -; (to 1 cup)
2 tb Balsamic vinegar
3 tb Chopped fresh basil leaves
2 tb Chopped fresh cilantro
-leaves
2 tb Chopped fresh parsley leaves
1 tb Chopped fresh rosemary
-leaves
2 tb Chopped scallions
Eggplant Caponata 2 Preparation
Place a large non-stick pan over a medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10 to 15 minutes. Remove the eggplant and set it aside. Reheat the pan, add the sausage and cook over medium-high heat until golden brown, about 7 minutes. Discard the fat. When the sausage is cool enough to handle, roughly chop it. Reheat the pan and add the oil. Add the garlic and onion and cook for 2 minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition. Reduce the heat to medium-low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes. Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature. This recipe yields ?? servings. Source: CHEF DU JOUR – (Show # DJ-9559) – from the TV FOOD NETWORK S(Formatted for MC5): 07-22-1999 by Joe Comiskey – joecomiskey@netzero.net Recipe by: Todd English Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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