Two simple eggplant recipes with similar ingredients but wildly different flavors. Coconut Curry and Caponata are perfect sauces for cooking eggplant!
- 1/2 large eggplant
- 3 tbsp olive oil
- 1/2 small sweet onion, finely chopped
- 1 small tomato
- 1/8 cup tomato puree
- 2 tbs capers
- 3 tbs golden raisins, chopped
- 1/2 tsp red pepper flakes
- 1 tsp cocoa powder
- Salt and pepper, to taste
- 1 tbs parsley
Peel eggplant skin with a vegetable peeler. Chop into bite-sized cubes and sprinkle with salt. Place eggplant on a plate lined with paper towel. Let it sit for 2-3 minutes. The salt will draw out the excess moisture in the eggplant.
Heat a skillet to medium-high heat. Drizzle 2 tbs of olive oil into the hot pan. Add eggplant to pan and cook for 3-4 minutes, stirring occasionally. You want to give the eggplant a chance get golden brown, so don't stir the whole time.
Add onion, tomatoes, tomato puree, capers, golden raisins, red pepper flakes, cocoa powder, salt and pepper. Stir and simmer on medium-low heat for 5 minutes until eggplant is tender. Garnish with parsley and a drizzle of olive oil (1 tbsp). Enjoy!