Monday, May 31, 2010

What's For Dinner?- Caponata

This recipe is for Eggplant Caponata. I adapted it from a Mario Batali recipe to reduce the sodium and fat. I also changed the cooking process, employing a slow cooker. I am serving it with grilled chicken


3 Tablespoons EVOO

1 Large Onion- Chopped

Three Tablespoons Dried Currants

2 Small or one Large Eggplant - Chopped

1 Tablespoon Sugar

1 Teaspoon Cinnamon

1 Teaspoon Baking Cocoa

1 Teaspoon Dried Thyme (or 2 Teaspoons Fresh Chopped)

1 Cup Low Sodium Tomato Sauce (Fresh or Canned)

1/3 Cup Balsamic Vinegar

1 Teaspoon Flat Leaf Parsley - Chopped

1. Saute onion and currants in EVOO over medium heat for 5 minutes (add garlic after 3 minutes or it will burn).

2. Add eggplant, sugar, Cinnamon and coca and cook another 5 minutes stirring frequently or as much as you children will allow you to.

3. Transfer to slow cooker and add tomato sauce, thyme and Balsamic Vinegar.

4. Cook on low 4 to 5 hours or until eggplant absorbs liquid.

5. Serve with Flat Leaf Parsley on top.