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Caponata with Pine Nuts Recipe | Bon Appetit
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Brief Description
Caponata
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Main Ingredient
Eggplant
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Category: Vegetables
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Cuisine: Italian
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Mar 04, 2020
Number of Servings:
Ingredients:
- 2 - globe eggplants (about 2 pounds total), cut into 3/4-inch pieces
- 2 tablespoons - kosher salt, plus more
- 1 - small fennel bulb, cut into 3/4-inch pieces
- 4 cups - vegetable oil
- 1/4 - cup pine nuts
- 1/4 - cup olive oil
- 1 - medium red onion, thinly sliced
- 2 - Fresno chiles, thinly sliced
- 2 - garlic cloves, thinly sliced
- 1/4 - teaspoon paprika
- 1 - cup crushed tomatoes
- 1/2 - cup red wine vinegar
- 3 tablespoons - sugar
- 1/4 - cup sweetened dried cranberries
- - Grilled or toasted country-style bread (for serving)
Directions:
Toss eggplants with 2 Tbsp. salt in a colander set over a bowl; chill 3–10 hours.
Gather up eggplants in a kitchen towel; squeeze out excess liquid. Combine eggplants, fennel, and room temperature 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. Transfer vegetables to paper towels to drain; let cool slightly.
Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate.
Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread.
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