Name: Sicilian Eggplant and Pine Nut Caponata Recipe
Total time: 30 min
Yield: 6
Ingredients: 1 cup pine nuts; 1/2 cup extra-virgin olive oil, plus more for serving; 1 small globe eggplant (about 1 pound), cut into 3/4-inch dice; Kosher salt and freshly ground black pepper; 4 scallions, white parts only, sliced into 1/4-inch segments; 1 rib celery, finely diced; 1 red bell pepper, cut into 1/2-inch dice; 4 medium cloves garlic, thinly sliced; 2 tablespoons minced fresh mint leaves, plus more for garnish; 2 tablespoons minced fresh parsley leaves, plus more for garnish; 2 tablespoons tomato paste; 1/2 teaspoon ground cinnamon; 1/2 cup raisins; 2 tablespoons capers, drained and rinsed; 2 tablespoons sugar; 2 tablespoons red wine vinegar; 2 tablespoons balsamic vinegar

Ingredients

(Servings: 6)

1 cup pine nuts

1/2 cup extra-virgin olive oil, plus more for serving

1 small globe eggplant (about 1 pound), cut into 3/4-inch dice

Kosher salt and freshly ground black pepper

4 scallions, white parts only, sliced into 1/4-inch segments

1 rib celery, finely diced

1 red bell pepper, cut into 1/2-inch dice

4 medium cloves garlic, thinly sliced

2 tablespoons minced fresh mint leaves, plus more for garnish

2 tablespoons minced fresh parsley leaves, plus more for garnish

2 tablespoons tomato paste

1/2 teaspoon ground cinnamon

1/2 cup raisins

2 tablespoons capers, drained and rinsed

2 tablespoons sugar

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

Sicilian Eggplant and Pine Nut Caponata Recipe

Ingredients

Steps

Nutrition Facts

Comments

Sicilian Eggplant and Pine Nut Caponata Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts