Caponata With Pine Nuts
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
37
Spice
25
Sweetness
65
Sourness
28
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Kosher Salt (plus more)4 cups
Vegetable Oil1 cup
Pine Nut1 cup
Olive Oil1 medium
Red Onion (thinly sliced)1 tsp
Paprika1 cup
Crushed Tomatoes1 cup
Red Wine Vinegar3 tbsps
SugarDirections:
1
Toss eggplants with 2 tablespoons salt in a colander set over a bowl; chill 3–10 hours
2
Gather up eggplants in a kitchen towel; squeeze out excess liquid
3
Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20–25 minutes
4
Transfer vegetables to paper towels to drain; let cool slightly
5
Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes
6
Transfer to a plate
7
Heat olive oil in a large skillet over medium
8
Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes
9
Stir in paprika and cook until fragrant, about 1 minute
10
Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar
11
Add nuts, cranberries, and eggplant mixture
12
Toss until heated through and glazed; season with salt
13
Let cool; serve with bread
14
Toss eggplants with 2 tablespoons salt in a colander set over a bowl; chill 3–10 hours
15
Gather up eggplants in a kitchen towel; squeeze out excess liquid
16
Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20–25 minutes
17
Transfer vegetables to paper towels to drain; let cool slightly
18
Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes
19
Transfer to a plate
20
Heat olive oil in a large skillet over medium
21
Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes
22
Stir in paprika and cook until fragrant, about 1 minute
23
Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar
24
Add nuts, cranberries, and eggplant mixture
25
Toss until heated through and glazed; season with salt
26
Let cool; serve with bread