Superfood Skillet Caponata

Serving Size 8

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: No Recipes

  • 1 package Mexican Superfood Skillet 
  • ½ cup olive oil
  • 1 medium eggplant, cut into 1-inch pieces
  • ¼ c pine nuts 
  • ½ c red onion, diced
  • 2 stalks celery, diced
  • ½ c pitted green olives, halved
  • 2 tbsp capers in brine, drained
  • 3 tbsp tomato paste
  • ¼ c raisins, packed
  • 2 tbsp red wine vinegar
  • 1 tbsp dark brown sugar
  • salt
  • ground black pepper
  • flat-leaf parsley (chopped for garnish)
  • Baguette, sliced and toasted

Preparation

  1. Add the olive oil to a pan and heat until hot, but not smoking. Add the pine nuts and fry until golden brown. Use a slotted spoon to transfer the toasted pine nuts to a paper towel lined rack.
  2. Add the eggplant and fry, turning over several times until golden brown and tender. Transfer the eggplant to the paper towel lined rack.
  3. Add the onions, and saute until they are tender and starting to brown. Add the Superfood Skillet, celery, olives, and capers and saute until the celery starts turning translucent, but still crunchy.
  4. Add the tomato paste and fry until shiny and fragrant.
  5. Finish the Caponata by adding the raisins, red wine vinegar and brown sugar. Return the eggplant and pine nuts to the pan. Season with salt and pepper to taste and continue to cook until the liquid has all evaporated.

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