Eggplant Caponata


1 eggplant peeled, and
cut in medium dice
12 ounces sweet Italian sausage
2 tablespoons olive oil
3 garlic cloves minced
1 small red onion peeled, minced
1 teaspoon minced fresh peeled ginger
cup golden raisins
1 teaspoon chopped capers
1 cup chopped fresh or canned tomatoes
1 teaspoon kosher salt
1 tablespoon curry powder
teaspoon crushed red pepper flakes - (to ½ tspn)
1 teaspoon honey
cup water - (to 1 cup)
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped scallions


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.


6.0 servings


Friday, February 12, 2010 - 12:39am



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