Kinda Caponata
From jo_jo_ba 13 years ago
- 1 1/2 hours to make
- Serves 8
This rich-tasting, sweet and sour appetizer is full of tender, roasted eggplant and zucchini, the barest touch of espresso coffee and a pop from melted chocolate, cacao nibs and unsweetened cocoa powder! Inspired by Zazu restaurant.
Ingredients
- 2 eggplants (about 2 1/2 lbs total), diced into 1" cubes shopping list
- 1 large zucchini, diced into 1" cubes shopping list
- 2 tbsp olive oil, divided shopping list
- 4 cloves garlic, minced shopping list
- 1 shallot, finely sliced shopping list
- 1/4 cup red wine shopping list
- 28-oz canned diced tomatoes shopping list
- 1 large red bell pepper, diced shopping list
- 3 large stalks celery, diced shopping list
- 2 large carrots, diced shopping list
- 1/2 tsp espresso-grind coffee shopping list
- 1/2 tbsp cocoa powder shopping list
- 1 oz bittersweet (about 65%) chocolate, chopped shopping list
- 1/3 cup balsamic vinegar shopping list
- 1/3 cup sultana raisins, soaked in boiling water and drained shopping list
- 2 tbsp sesame seeds shopping list
- 1 tbsp cacao nibs shopping list
- 1/2 cup chopped flat leaf parsley shopping list
- kosher salt and freshly ground black pepper shopping list
How to make it
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Toss eggplant and zucchini cubes with 1 tbsp oil, salt and pepper to taste, spread on the sheet.
- Roast, stirring once, about 40 minutes.
- Heat remaining tbsp of oil in a non-stick skillet and saute the garlic and shallot for 2 minutes.
- Stir in red wine, tomatoes, red pepper, celery, carrots, espresso and cocoa powder.
- Cook, stirring occasionally, 30 minutes, then add eggplant, zucchini and chocolate.
- Cook, stirring, until chocolate is melted.
- Pour into a large serving bowl and add vinegar, raisins, sesame seeds, cacao nibs and parsley, tossing well.
- Serve warm or room temperature.
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