Smoky Eggplant Caponata with Toasted Pine Nuts

Name: Smoky Eggplant Caponata with Toasted Pine Nuts
Yield: makes about 3 cups
Ingredients: 1 globe eggplant, cut into 1/2-inch cubes; Kosher salt; Olive oil, for cooking; 1 large yellow onion, cut into small dice; 2 stalks celery, cut into small dice; 1 red bell pepper, roasted, peeled, and diced, (see page 191); 1/2 cup oil-cured black olives, pitted and coarsely chopped; 2 tablespoons capers, drained; 2 cloves roasted garlic (see page 192), thinly sliced; 3/4 cup diced fresh or canned tomatoes; 1/3 cup red wine vinegar; 1 1/2 tablespoons sugar; Freshly ground black pepper; 2 tablespoons pine nuts, toasted in olive oil, toasted oil reserved (see page 184)

January 24, 2012

Caponata is a classic appetizer spread that has the sweet and sour balanced components of many Mediterranean dishes. Here, the eggplant, red pepper, and onions are cooked in the wood-fired oven before being combined with salty capers and toasted pine nuts. It can be added to a pasta salad or used as the filling in an omelet or frittata.

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