[senior citizen]

Eggplant Caponata / Vegetable Antipasti
Recipe courtesy Chef Mario Batali
Total Time: 30 minutes
Prep: 15 minutes Cook: 15 minutes Yield: 8 servings Level: Easy


Nice to serve outdoors while grilling.............


INGREDIENTS:
1/2 cup virgin olive oil
1 large Spanish onion, chopped in 1/2-inch dice
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes, plus extra for garnish
2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoon fresh thyme leaves or 1/2 teaspoon
1/4 cup basic tomato sauce, recipe follows *****
1/3 cup balsamic vinegar
Salt and freshly ground pepper
5 sprigs mint, chopped
1 baguette, sliced into 3/4-inch rounds ; toasted on grill or in oven for CROSTINI

BASIC TOMATO SAUCE: *****
1/4 cup extra virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt


DIRECTIONS:
　
In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking.

Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.

Add the eggplant, cinnamon, and cocoa and continue to cook for 5 more minutes.

Add the thyme, tomato sauce, and balsamic vinegar.

Bring the mixture to a boil.

Lower the heat and simmer the mixture for 5 minutes.

Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes.

Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.


TOMATO SAUCE:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
　

[SemiMike]

Lots of options here - this version has been my favorite for many years (so I usually make a double batch):

1 medium large eggplant, unpeeled, chopped into 1/2" or so dice
1 onion, coarse chopped
1 green pepper, diced
2 garlic cloves, minced
1 cup chopped fresh mushrooms
1/2 cup olive oil

Combine all, and simmer to soften/reduce; then add

1/4 cup water
1 teaspoon salt
1 teaspoon oregano
12 oz. tomato paste
1/2 cup chopped salad olives
1/2 teaspoon pepper
2 teaspoons red wine vinegar
1-1/2 teaspoons sugar
3 tablespoons pine nuts or chopped almonds
red pepper flakes to taste
1/4 cup capers (optional)

Simmer until eggplant is tender - 30 minutes or so. Refrigerate overnight.

[senior citizen]

That's a keeper for sure.

I just printed it out. All delicious ingredients......

My Italian grandmother and aunts could make it blindfolded, so there was no particular recipe.........I've found some good ones on the Food Network.

Yours I will definitely try. Thanks....