Eggplant and Sausage Caponata
Caponata is a Sicilian dish that was always served as an appetizer. You can dice it very small and use a dip with endive leaves or prepare chunky. It is a great accompaniment to many dishes such as a grilled swordfish or over roasted chicken.
Ingredients
- 1/2 cup olive oil (divided)
- 1 pound sausage (pork or chicken)--casings removed
- 1 large eggplant (chopped)--4 cups
- 1 large zucchini (chopped)--1 and 1/4 cups
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 teaspoons sea salt
- 1 teaspoon freshly ground pepper
- 1 (15 ounce) can crushed tomatoes
- 1 (7 ounce) can tomatoe paste
- 1/4 cup red wine vinegar
- 1/4 cup capers (drained)
- 1 cup packed parsley leaves
- 1 teaspoon crushed red pepper flakes
Directions
Heat a large Dutch oven over medium-high heat. Add about 2 tablespoons of olive oil. Add in sausage and cook for about 7 minutes, breaking a part by using a wooden spoon.
Add in eggplant, zucchini, onion and garlic. Drizzle 2-3 tablespoons of olive oil then season with sea salt and pepper. Stir mixture gently with a wooden spoon.
Reduce temperature to medium and cook for another 7 minutes then add in crushed tomatoes, tomato paste, and red wine vinegar. Reduce heat to medium-low and stir occasionally while cooking for about 20 minutes.
Add in capers, parsley and crushed red pepper flakes. Stir into the mixture. Let cook for another 5 minutes then taste an eggplant as it should be golden brown and soft.
Remove from heat and enjoy!