A unique spin on a classic Italian dish.
Recipe Servings: 8 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 20 minutes
1 medium eggplant, cut into 1/2-inch cubes
1/4 cup Lucini® Premium Select Extra Virgin Olive Oil®
1 small onion, chopped in 1/2-inch dice
2 tbsp pine nuts
1 tbsp raisins
1 tsp hot pepper, crushed
1/2 tsp cinnamon
1/4 cup Lucini® Rustic Tomato Basil Sauce
1 tbsp Lucini® Dark Cherry Infused Balsamic Vinegar
2 tsp Lucini® Fiery Chili Infused Olive Oil
Kosher salt and freshly ground black pepper
Heat the olive oil in a large sauté pan over medium heat. Sauté the onions, pine nuts, raisins and hot pepper for 4 to 5 minutes until the onions have softened, but have not turned dark gold. Add the eggplant and cinnamon and cook for 5 minutes. Next add the tomato sauce and bring to a boil. Once boiling, turn heat down to low and simmer until the tomatoes are broken down, about 6-8 minutes.
Remove from heat and add the chili infused oil and cherry balsamic. Taste the caponata and adjust flavor with salt, pepper, cherry vinegar and chili infused oil to taste. Allow cooling to room temperature.
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