We had a great lunch with Pete's sister Stephanie and her BF Bobby 2 weeks ago in Chicago at the Purple Pig. If you haven't been yet go ASAP!!! The atmosphere is darling and the food is awesome. Among many standout dishes we tried was the Eggplant Caponata. I recreated it this weekend for Pete paleo style and it was a HUGE hit!! The genius chefs at the Purple Pig serve it on a crusty baguette with a layer of goat cheese... we couldn't have those and it was still great! Next time I might serve it with some spaghetti squash.
1/2 cup virgin olive oil
1 large yellow onion, chopped
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes
2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
1 teaspoon cinnamon
2 teaspoon fresh thyme leaves
1 jar of tomato sauce
1/3 cup balsamic vinegar
Salt and freshly ground pepper
Start by sauteing the onions, currants, and pine nuts in the olive oil for about 5 minutes or until soft. Add the eggplant, chili flakes, cinnamon, thyme, balsamic, and s&p. Make sure everything is soft and then add the sauce. Bring to a boil and then turn down the heat and simmer. Enjoy!!!!!
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| Onions, currants, and pine nuts |
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| eggplant cubes |
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| with the sauce |
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| we put a dent in it... so tasty! |
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