Spicy Eggplant Caponata

35 min
8 servings
$0.96/serving

This spicy eggplant dish makes a unique and flavourful appetizer.

Ingredients

1 cup olive oil

1 large onion, coarsely diced

3 tbsp currants

3 tbsp pine nuts, optional

1 tbspChili Flakes & Garlic Topper, or Cinco Pepper Blend

2 medium eggplants, cut into 1/2” (1.25 cm) cubes

2 tbsp sugar

1 tspCinnamon

1 tsp cocoa powder

1 tsp Herbes Provencales

¹⁄₄ cup tomato sauce

¹⁄₃ cup balsamic vinegar, or your choice

Sea Salt (Grinder), coarsely ground, to taste

Black Pepper (Grinder), coarsely ground, to taste

Preparation

In frying pan, heat oil over medium heat. Add the next 4 ingredients and sauté for 4–5 minutes, or until onions have softened.
Add eggplant, sugar, cinnamon and cocoa powder. Cook for an additional 5 minutes.
Add Herbes Provençales, tomato sauce, balsamic vinegar, Sea Salt and Pepper. Bring to a boil, reduce heat to medium-low and simmer for an additional 5 minutes.
Remove from heat and cool to room temperature before serving. May be stored in an airtight container in the refrigerator for up to 10 days.

Nutritional Information

Per serving: Calories 190, Fat 15 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 15 g (Fibre 5 g, Sugars 9 g), Protein 2 g.

Shop This Recipe

Chili Flakes & Garlic Topper

Cinnamon

Sea Salt (Grinder)

Black Pepper (Grinder)