Mediterranean Room’s Eggplant Caponata at La Valencia Hotel

*** Recipe by Executive Chef Lance Repp


6 cups chopped eggplant, about 2 medium
1/4 cup extra virgin olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup celery, diced
3 large Roma tomatoes, chopped
2 tablespoons capers, drained
¼-cup lightly toasted pine nuts

1 teaspoon unsweetened coco powder
1 to 2 tablespoons natural cane sugar
1/3-cup red wine vinegar
1/4 to 1/2 teaspoon dried chile flakes, optional
Sea salt, to taste

½ cup golden raisins
1/2 cup green Sicilian olives, minced


Preheat oven to 400°F. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt to taste. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender.
Meanwhile, sauté onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook for 3 minutes. Add capers, pine nuts, coco powder, raisins, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together. Refrigerate overnight. (Serves 8)

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Posted by Staff on Jun 28, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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