Spicy Eggplant Caponata
This spicy eggplant dish makes a unique and flavourful appetizer.
Ingredients
- 1 cup olive oil
- 1 large onion, coarsely diced
- 3 tbsp currants
- 3 tbsp pine nuts, optional
- 1 tbsp Chili Flakes & Garlic Topper, or Cinco Pepper Blend
- 2 medium eggplants, cut into 1/2” (1.25 cm) cubes
- 2 tbsp sugar
- 1 tsp Cinnamon
- 1 tsp cocoa powder
- 1 tsp Herbes Provencales
- 1⁄4 cup tomato sauce
- 1⁄3 cup balsamic vinegar, or your choice
- Sea Salt, coarsely ground, to taste
- Black Pepper, coarsely ground, to taste
Preparation
- In frying pan, heat oil over medium heat. Add the next 4 ingredients and sauté for 4–5 minutes, or until onions have softened.
- Add eggplant, sugar, cinnamon and cocoa powder. Cook for an additional 5 minutes.
- Add Herbes Provençales, tomato sauce, balsamic vinegar, Sea Salt and Pepper. Bring to a boil, reduce heat to medium-low and simmer for an additional 5 minutes.
- Remove from heat and cool to room temperature before serving. May be stored in an airtight container in the refrigerator for up to 10 days.
Nutritional Information
Per serving: Calories 190, Fat 15 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 15 g (Fiber 5 g, Sugars 9 g), Protein 2 g.