Recipe courtesy of Mario Batali
Show: Molto Mario
Total:
30 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Basic tomato sauce:

Directions

In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.

Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.

Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes. Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.

Basic tomato sauce:

Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

IDEAS YOU'LL LOVE

Eggplant Gratin

Recipe courtesy of Ina Garten

Eggplant Ricotta Bites

Recipe courtesy of Food Network Kitchen

Black Tea Chicken with Eggplant

Recipe courtesy of Sandra Lee

Eggplant Caponata

Recipe courtesy of Todd English

Eggplant Caponata

Recipe courtesy of Food Network Kitchen

Roasted Eggplant Caponata

Recipe courtesy of Ina Garten

Lamb Chops with Eggplant Caponata

Recipe courtesy of Michael Symon

Eggplant-Olive Caponata

Recipe courtesy of Robin Miller

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking