Oct 2 2020

Recipe - Eggplant Caponata

Weekend goals: REININGER Sangiovese Grosso with eggplant caponata and pita. Our limited production 2017 Seven Hills Vineyard Sangiovese is made in a traditional Brunello style. Crafted from the Sangiovese Grosso clone, this wine has classic aromas and flavors of cherry, dried strawberry and tobacco. Perfect for game day at home.

INGREDIENTS

  • 1.5 lbs. eggplant
  • ½ cup olive oil
  • 1 28 oz. can tomatoes, undrained
  • 3 cups onion, sliced 
  • 3 bell pepper (green, red or yellow), chopped 
  • 2 medium cloves garlic, minced 
  • ½ cup black olives, halved 
  • ½ cup pimento stuffed green olives, halved 
  • ¼  cup balsamic vinegar 
  • 1 Tbsp. sugar 
  •  2 Tbsp. capers, drained 
  • 2-4 Tbsp. tomato paste 
  • 2-3 tsp. dried basil 
  • 1 tsp. salt 
  • ½ teaspoon black pepper 
  • ½ cup pine nuts
  • ½ cup parsley, chopped

DIRECTIONS

  1. Peel eggplant and cut into 1-inch cubes
  2. Heat oil in a large, heavy sauté pan over medium heat. 
  3. Add eggplant, tomatoes, onion, peppers and garlic. 
  4. Cook until eggplant is tender. 20-30 minutes. 
  5. Add remaining ingredients, except pine nuts. Simmer for 15 minutes. 
  6. Refrigerate.
  7. Bring to room temperature. Prior to serving, add parsley and sprinkle with toasted pine nuts. Serve with pita triangles, pita chips, or baguette slices.