Рецепт Sicilian Caponata with Pine Nuts

by Monte Mathews

2. Gather up eggplants in a

kitchen towel; squeeze out excess liquid.

• 3. Combine eggplants,
• fennel, and vegetable oil in a large heavy pot set over high heat and cook,
• stirring occasionally, until eggplants are golden brown and fennel is soft,

20–25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.

4. Meanwhile, toast pine

nuts in a small dry skillet over medium-low heat, tossing often, until golden

brown, about 4 minutes. Transfer to a plate.

5.Heat

olive oil in a large skillet over medium. Cook onion, chiles, and garlic,

stirring occasionally, until tender but not browned, 6–8 minutes. Stir in

paprika and cook until fragrant, about 1 minute.

6.Add tomatoes, vinegar, and

sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and

eggplant mixture.

7. Toss until heated through and glazed; season with salt. Let

cool; serve with bread.