by Stefano Coppola
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my 11 recipes »
Stefano Coppola's Notes:
2 small Italian Eggplants, peeled & cut into 1/2 in cubes Ask a question about this ingredient
1 Red Onion, diced Ask a question about this ingredient
2 cloves Garlic, minced Ask a question about this ingredient
3 Roma Tomatoes, chopped Ask a question about this ingredient
4 sprigs thyme leaves Ask a question about this ingredient
2 tablespoons Pine Nuts, toasted Ask a question about this ingredient
2 tablespoons Dried Currants Ask a question about this ingredient
1 teaspoon Unsweetened Cocoa Powder Ask a question about this ingredient
zest and juice 1 Orange Ask a question about this ingredient
1/2 cup Extra VirginOlive Oil, plus some for toast Ask a question about this ingredient
1 loaf Pane Toscana, or baguette Ask a question about this ingredient
1 teaspoon crushed Red Pepper Ask a question about this ingredient
1 tablespoon Honey Ask a question about this ingredient
Slice bread into 1/4in. slices. Grill, or toast, bread until crispy. Drizzle with olive oil and season with salt and pepper.
Ask a question about this stepHeat 1/2 cup olive oil in a large saute pan or cast-iron skillet.
Ask a question about this stepAdd Eggplant & Onion, saute until onions are translucent. Add garlic and saute 2 min.
Ask a question about this stepAdd tomatoes, thyme, red pepper, pine nuts, cocoa & currants. Cook 2 min longer.
Ask a question about this stepAdd orange juice, zest, and honey. Cook until excess moisture is evaporated, about 3 min.
Ask a question about this stepSeason to taste with salt and pepper. Serve on toasted bread or in a bowl as a dip.
Ask a question about this step
WOW...I love caponata...what a great idea... and my daughter will love the cocoa addition...she'll eat anything that has chocolate! Bravo Stefano!