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Eggplant Caponata & Burrata on Toasted Baguette

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Travis Lett

Published 2015

  • About

Our caponata is a riff on the classic Sicilian dish by way of North Africa. It’s a great addition to grilled tuna or chicken, and makes a cool starter on grilled bread with burrata.

Ingredients

  • 2 Tbsp pine nuts
  • ¼ cup [60 ml] extra-virgin olive oil, plus

Method

In a small, dry frying pan over medium heat, toast the pine nuts just until fragrant and beginning to brown, 3 to 5 minutes. Let cool.

In a large frying pan over medium-high heat, warm the ¼ cup [60 ml] olive oil until hot but not smoking. Add the eggplant, season with salt and pepper, and cook until starting to soften, about 5 minutes. Work in batches to avoid crowding the pan. Remove

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