Caponata with Pine Nuts Recipe

Ingredients:

• 1 large eggplant, diced into 1/2 inch cubes
• 1 red bell pepper, diced into 1/2 inch cubes
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup capers, drained and rinsed
• 1/4 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sugar
• 1/4 cup toasted pine nuts
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees F (205 degrees C). Spread eggplant and red pepper on a baking sheet and bake for 20-25 minutes until crisp and tender.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until slightly golden and translucent.
3. Stir in olives, capers, red pepper flakes, sugar, and red wine vinegar. Bring to a boil, then reduce heat and let simmer for about 15 minutes until thickened.
4. Combine roasted eggplant and red pepper with the sauce in the skillet. Season with salt and pepper to taste.
5. Transfer to a serving dish and sprinkle with pine nuts. Serve warm or cold.

Verdict:

This Caponata with Pine Nuts recipe is a delicious and refreshing take on traditional Italian caponata. The roasted eggplant and red pepper add a smoky flavor while the salty olives and capers balance out the sweetness of the sugar. The toasted pine nuts provide a crunchy texture that elevates the dish to a whole new level.

Serving Suggestions:

This Caponata with Pine Nuts recipe can be served as a side dish or as a spread on crostini. It also pairs well with grilled meats or seafood. For a vegetarian option, serve it with quinoa or couscous. Leftovers can be stored in an airtight container in the fridge for up to three days.