Place the eggplant cubes in a colander and apply about 2 T of salt. Shake the colander to coat the eggplant evenly with the salt. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant. Place a weight, such as some heavy canned goods on the plate so the plate will press down on the eggplant, so as to squeeze some of the sometimes bitter juices out of the eggplant. (about a half an hour process)
Heat your oven to 375 degrees. Rinse the eggplant to remove as much of the salt and clinging juices as you can. Spread the eggplant and sausage on a greased cookie sheet and bake for 35 minutes. Chop sausage when cooled.
Heat the olive oil in a skillet to medium; add the onions and sauté for about 4 minutes. Add the garlic, pine nuts, and capers and cook another 2-3 minutes.
Meanwhile, in a small saucepan, combine the vinegar and the sugar. Heat over medium until the sugar dissolves. Add the vinegar/sugar to the onion mixture and reduce the liquid by half.
Add the roasted eggplant, chopped sausage, thyme, cocoa powder, and cinnamon. Cook a minute or two to combine.
Add the tomato sauce and simmer for 10 minutes. Add pasta, when cooked, and possibly some of the pasta water to make the rest of the sauce.
Originally Submitted
8/28/2009
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