Prep 20 mins
Cook 40 hrs
In response to a request. I have not made this but it looks pretty simple. I think I would try using a prepackaged sun-dried tomato for an even easier caponata
- 1 lb eggplant, cut into 3/4 inch cubes
- 2 cloves garlic, in their skins,pierced once
- 2 tablespoons pine nuts, toasted
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup fresh parsley, preferably flat leaf,chopped
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons raisins, roughly chopped
- 2 tablespoons kalamata olives or 2 tablespoons other oil-cured olives, of choice,pitted and chopped
- 2 teaspoons fresh thyme
- 2 teaspoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 pinch sugar
- 1⁄4 teaspoon red pepper flakes (optional)
- 1 teaspoon olive oil
- 32 plum tomatoes, cored,halved and seeded (4 lbs)
- 1 teaspoon salt
- Preheat the broiler.
- On a baking sheet, toss eggplant and garlic cloves with oil and salt and broil for about 4 minutes.
- Remove garlic and set aside to cool.
- Toss and stir eggplant, and continue to cook an additional 4 minutes until browned and tender.
- Transfer eggplant to a plate and let cool.
- Meanwhile, chop oven-dried tomatoes coarsely and place in a medium bowl along with the pine nuts, parsley, celery, capers, raisins, olives, thyme, vinegar, lemon juice, sugar, red pepper flakes if using.
- Season to taste with salt and freshly ground black pepper.
- Simply toss for a loose mixture, or mix well to bind the mixture together.
- Serve spread on crusty bread Oven-Dried Tomatoes.
- Preheat oven to 200F Cut tomatoes in half lengthwise, remove seeds.
- Slice off visible stems if desired.
- On a baking sheet, toss tomatoes with oil and salt and arrange cut sides up.
- Place in the oven for 4-5 hours, or until visible moisture has evaporated and tomatoes are shriveled but still soft and pliable.
- Let cool and store in an airtight container up to 1 week.