Caponata
"Get this all-star, easy-to-follow Caponata recipe from Anne Burrell..."
INGREDIENTS
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1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
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Extra-virgin olive oil
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Kosher salt
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1 large red onion, cut into 1/2-inch dice
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Pinch crushed red pepper flakes
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1 fennel bulb, cut into 1/2-inch dice
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3 ribs celery, cut into 1/2-inch dice
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6 garlic cloves, thinly sliced
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1 red and 1 yellow bell pepper, cut into 1/2-inch dice
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2 zucchini, cut into 1/2-inch dice
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1/2 cup water
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1/2 cup tomato paste
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2 tablespoons sugar
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1/4 cup red wine vinegar
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1/4 cup golden raisins
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1/4 cup capers
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1/4 cup pine nuts, toasted
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1/2 bunch mint, cut into chiffonade
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