When I hit the square to add the picture it never prints. Wheres the full recipe - why can I only see the ingredients? 2. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. (Allergic due to where it is processed) Capers to Dill Pickles Then there's the add-ins: Capers, olives, raisins, or for those who just can't decide, all three. Definitely will make again. One-Pot Eggplant Caponata Pasta Print Prep time 10 minutes to 15 minutes Cook time 22 minutes to 25 minutes Serves 4 to 6 Nutritional Info Ingredients 1 medium globe eggplant (about 1 pound) 1 small yellow onion 2 cloves garlic 1/2 cup Castelvetrano olives 3 medium plum tomatoes, or 1 (15-ounce) can diced tomatoes 4 tablespoons olive oil, divided Rinse and pat dry. My eggplant caponata is loosely based on my Italian grandmother's dish. The first step to making this recipe is roasting the eggplant. This caponata recipe has been a fixture in our kitchen ever since. from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. Subscriber benefit: give recipes to anyone. Insights and reporting on the people behind the news, 3 Asian or small Italian eggplants (1.5 pounds total), unpeeled, cut into 1/2-inch pieces, 5 Roma or plum tomatoes (about 1 pound), seeded and cut into small dice, 2 ribs celery, halved lengthwise and then thinly sliced crosswise, 3 tablespoons pitted, coarsely chopped green olives, Bono likes to sketch Atlantic covers, so the magazine hired him, Inside a sweaty D.C. media tradition: Getting the cool kids to sit with you at nerd prom, Youll want to put this Sicilian vegetable salad on everything. Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all. I hope you love the leftovers too (we think it gets better on the second day! Set aside for the raisins to soften while you prepare the caponata. Some call for raisins, which I love and use in this caponata recipe. And, if you love eggplant, be sure to try this Eggplant Parmesan Sandwich recipe! Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes. I had it on pasta last night and will get some crusty bread for the leftovers. Amazon's Choice highlights highly rated, well-priced products available to ship immediately. Continue to cook until all of the vegetables have softened, about 20 minutes. Heat 2 Tbsp olive oil in a large skillet. If you love this caponata recipe, try one of these delicious eggplant recipes next: Your email address will not be published. Combine the eggplants, tomatoes, onion, celery, raisins, capers and olives in the slow cooker. It's best served at room temperature topping some crusty bread. Meanwhile, heat 1 tablespoon of. If youd like to leave it out, itll be fine too. Mix the vinegar and sugar in a bowl and set aside. Leave a Private Note on this recipe and see it here. From nutritionist and cookbook author Ellie Krieger. 1 eggplant, peeled and cut into 1/2-inch cubes, 1 cups canned plum tomatoes, drained and coarsely chopped, 12 green olives, pitted and coarsely chopped, 2 teaspoons minced fresh parsley, or to taste. If you have leftover caponata, here are a few fun ways to use it up: How do you like to serve caponata? Be sure to check out these other traditional Italian dishes: Peas and Pancetta is a delicious Italian side dish that comes together fast. June 29, 2022; medical bills on credit report hipaa violation letter; masajes con aceite de oliva para el cabello . Place eggplant on parchment paper lined baking sheet, making sure to not overcrowd the pieces. For a kick of sweetness, many recipes call for brown sugar, but I use a bit of honey, which is sufficient given the addition of raisins. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Cook for about 5 to 7 minutes, tossing regularly until softened. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Ingredients 1 eggplant, peeled and cut into 1/2-inch cubes salt to taste cup olive oil, divided 1 cup finely chopped celery 1 medium onion, finely chopped 1 clove garlic, minced 1 cups canned plum tomatoes, drained and coarsely chopped 12 green olives, pitted and coarsely chopped 1 tablespoons drained capers 1 tablespoon tomato paste Drizzle the remaining 2 tablespoons of olive oil on top, followed by the brown sugar or. 1. 1. Cook, covered, on high for 3 hours. It seemed a little light on the eggplant, I would use more next time I make this, but it is creamy, sweet and just yummy, especially spread on toasty bread. Though you certainly could serve eggplant caponata warm as a side dish, I like it best chilled or at room temperature. Meanwhile, prep the other ingredients. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. pizza dough) 12 oz broccoli rabe 8 oz baby kale (about 10. This recipe is a keeper! Pass with additional olive oil for drizzling, if desired. So happy you enjoyed it! It should not substitute for a dietitians or nutritionists advice. The Italians knew what they were doingthis sweet and sour dish is deliciously addictive. If you like more crunch, no one will blame you if you add chopped fennel, either. Season with salt and pepper, to taste. Theyll plump up nicely in the vinegar. Be sure to give this versatile recipe a try! Let this heat until the oil is nearly smoking. Serve it as an appetizer with crostini, or add it to a mezze platter or cheese board at a late summer gathering. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Fresh Parsley to Dried Parsley Flakes, Ended up tasting great served on top of chickpea pasta! Hi Debbie, I havent tried, but I think that would work fine. Return the saute pan to the stove. Let this sizzle for 1 to 2 minutes before stirring, then let it sit for a full minute before stirring again. Your caponata is so authentic and delicious!! My first comment was, this tastes like something from a fine restaurant. We made it exactly as you directed, but we placed it over penne pasta and enjoyed it with a bottle of red wine. Caponata is typically used as a side dish for meat and fish dishes, or as an appetizer. And I'm not using the word shockingly lightly here. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Using your hands, knead the mixture until it is softened and well blended. And maybe salty olives. There arent any notes yet. My favorite way to serve eggplant caponata is on top of bruschetta. To read the accompanying story, see: Youll want to put this Sicilian vegetable salad on everything. I'm so happy to hear that. This would go amazing with any protein including fish or shrimp. Use as a filling for sandwiches, a topping to bruschetta or pizza, or as a side dish for chicken, pork or seafood. In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Cook until you lightly brown the eggplant, about 10 minutes. HAVE YOU READ THE LATEST SPREZZATURA MAGAZINE. For Intensely Caramelized Gravy, Give Chicken the Bhuna Treatment. Copyright 2023 Love and Lemons, LLC. Chef/Owner. There will be two young kids, and I'm wondering if anyone has served this to kids, and if they like it. Jack and I ordered it as an appetizer with crusty bread and a glass of white wine almost everywhere we went. And you have a search engine for ALL your recipes! Firstly, dice the eggplant into small chucks - about to 1 inch cubes. We used it on some crusty bread for lunch and it was great! Im definitely making this again! Method. Always check the publication for a full list of ingredients. You'll need a slow cooker with a capacity of at least 4 quarts. Season generously with salt and pepper. Eggplant caponata fromPeace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen(page 16)by Scott Conant Shopping List Ingredients Notes (0) Reviews (0) basil capers . Store it in an airtight container in the refrigerator for up to 5 days. Thanks for the comment . This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. ), What about leaving out tomato paste? Let the eggplant sit for at least thirty minutes, then rinse under cold water to remove the salt. 5 tablespoons extra virgin olive oil; 1 Spanish onion, finely chopped; 2-3 cloves garlic; 1 eggplant, about pound, cut into inch dice; Salt and freshly ground black pepper; 3 tomatoes, cut into inch dice; cup golden raisins; cup chopped capers; baguette, sliced diagonally into eight -inch-thick rounds, or other slices of crusty bread; Aged balsamic vinegar, for sprinkling How This Chicken Dish Went From a Military Staple to a Wedding Tradition. Toss with 1 Tbsp. 10 minutes, plus at least 1 hours chilling. Simple Marinara Sauce recipe is a great sauce to make ahead and have on hand for pasta. Test Kitchen tip. Read on to see how to make this delicious and flavorful Eggplant Caponata Recipe. If crunch is your thing toss in some toasted, chopped walnuts or almondsbuttery pine nuts wouldn't be out of place, either. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. My husband and I enjoyed this on pasta the other night, and we absolutely loved it! Quickly toss eggplant with 2 Tbsp olive oil. Allow caponata to cool. Pour into a mixing bowl. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside. Caponata is a traditional Sicilian dish consisting of diced cooked eggplant, onions, celery, tomatoes, and other vegetables. Be sure to comment below if you try it. Pat dry with paper towel). I have had some horrendous versions of eggplant caponata before till I tried yours. 4.5 out of 5 stars 548 ratings | 5 answered questions . It's versatile enough to use everyday and great for making sauces or meatballs. Be the first to leave one. This Passover, Go Wild With Matzo Toffee Toppings. June 29, 2022. Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar. Hi Mariah, Im so glad you enjoyed the caponata! (You might not use all the pasta water.). Just like what goes into it, almost anything goes when it comes to what to do with it. Lower heat to medium-low, cover, and cook for 30 minutes. Servings 4 to 6 INGREDIENTS 27 oz fresh prepared pizza dough (from a 2-lb. Eggplant caponata is sometimes referred to as the Italian version of the French, 1 medium eggplant, (cut into 1/2-inch pieces), 1 red bell pepper, (cut into 1/2-inch pieces). I had some everything sourdough bread that I toastedcant wait to eat the leftovers!!! Firstly, dice the eggplant into small chucks - about to 1 inch cubes. So you can get the cooking space of your favorite diner or food truckin your backyard. And it's also great as a relish to elevate your roast lamb, chicken or fish such as pan-seared salmon or trout. I enjoyed this dish when visiting family in Colorado. Toast the pine nuts in a frying pan for 1 or 2 minute. Transfer to a plate. No more trying eggplant. To the skillet, add the remaining tablespoon of olive oil. Toss it with pasta or a cooked grain like farro or barley, stir it into risotto, simmer it in a skillet with an egg or two like shakshuka, or just eat it all on its own. Sure there's plenty of other ways to use up your eggplant haul this season but here's why caponata trumps them all: Yes, even those people who are weirded out by the vegetable's meat-meets-sponge texture will dig it. Is Caponata the Best Thing You Can Do With an Eggplant? It's a guaranteed win for everyone (which is rarely the case with eggplant.). No more frying eggplant. Add the diced tomatoes with their juices, raisins, and oregano. Only 5 books can be added to your Bookshelf. 1 medium eggplant, cut into a 1/2-inch dice About 1/4 cup olive oil 4 shallots, thinly sliced 3 sprigs fresh thyme 5 plum tomatoes, seeded and diced 1 cup homemade chicken broth or purchased. Hi Ru, it helps it thicken, we dont think it tastes like pasta sauce. Transfer to a large bowl. Try this South Asian cooking technique with lamb, too. Before you start, you will need to make sure that you have a large skillet or dutch oven to cook the caponata. We like it best on days 2 and 3, after the flavors have had a chance to meld. Spoon on bread, top with mozzarella and basil, and serve. Plus roasting is less hands-on, so I can work on the rest of the ingredients while the eggplant is roasting. In the same pan, saut the onion and celery until soft and translucent, about 5-7 minutes. Scarpetta. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Turn the cooker to HIGH, cover, and cook for 1 hour. My favorites being those with eggplant. It should not be considered a substitute for a professional nutritionists advice. Season with 1/8 tsp salt. Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy. I hope you love it as much as we do! I posted before I wanted to..Even my husband who is not a fan of eggplant raved about this dish. Step 1. Sear the eggplant: Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Rinse with water and transfer the eggplant to a large clean towel and pat dry with paper towel. Another great eggplant recipe to have in my arsenal! The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. Add the red pepper and salt. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. For another tasty side dish, be sure to try this Farro Salad Recipe or this Italian Roasted Vegetable dish! Caponata, the Sicilian dish of eggplant and other vegetables sauted in a sweet-and-sour sauce, is kind of like that. First, cut the eggplant into one-inch cubes. Cook until light golden brown on all sides. Thanks for the comment . TheBest Instant Pot for You: A Comprehensive Guide to Every Size and Model, TheBest Toaster Ovens for Roast Chicken, Emergency Cookies (And, Duh, Good Toast). I've had caponata at a friend's and it was the best thing I tasted, trying to make this myself has been a big let down. But, to me, ratatouille is more of a saucy stew, and the veggies will vary depending on what you have on hand. The dish is cooked with olives, capers, and olive oil. Easy Authentic Falafel Recipe: Step-by-Step. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Go into any restaurant or home in Sicily, and you're bound to get a different variation. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Most are spiked with vinegar. Required fields are marked *, Notify me of follow-up comments via e-mail. Caponata isn't fussy. In the meantime, prepare the caponata sauce. scott conant eggplant caponata. This Mughal-era delicacy has been a symbol of celebration for generations of Bangladeshis. I made this for dinner last night and served it with pastured boneless skinless chicken breasts. Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan. Capers and olives impart a gentle brininess, while raisins plump up and add pops of juicy sweetness. Uncover the eggplant and let cool, then dice in to small inch prices and place in a medium bowl. There are numerous variants of caponata, some including pine nuts, raisins, and carrots. Add the onions, bell pepper, and celery. Serve it at room temperature with crostini as an appetizer, spooned onto sandwiches, tossed into pasta or as part of an antipasti spread. Bring the mixture to a simmer and reduce heat. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Cooking alongside her Italian family, she grew up creating authentic meals and desserts. In a large nonstick skillet, heat cup olive oil over medium-high. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Here, I use kalamata olives instead of green, and I omit the raisins and pine nuts. New York. Caponata is a traditional Italian favorite. Peel the eggplants lengthwise at 1/2-inch intervals to create stripes. Cook until tender, about 8 minutes. This is the first recipe I have tried from Giada and I am looking forward to trying more. Serve with toasted crusty bread. Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. Serve with crostini. So flavorful and very delicious. It made enough for leftovers and now I just need to decide which protein I will be serving the leftovers with! Mix in 1 tablespoon of capers, well rinsed, and 2 tablespoons of pine nuts. Stir gently; replace cover. In a large nonstick skillet, heat cup olive oil over medium-high. This is a keeper. Together, they give this little vegetarian eggplant salad all sorts of beautiful texture and special flavor. Leave out the bell pepper and white wine, and swap the red wine vinegar for balsamic to hopefully even up the flavour. Copyright 2022. Eggplant Caponata can have many uses. Remove the vegetables from the skillet and set aside. Add in the drained and dried eggplant cubes. Pour in the vinegar and white wine. Here's what you'll need: Typically, capontata starts with frying cubed eggplant in a bit of oil until browned. While the eggplant sits, you can begin prepping the other vegetables for this recipe. Whisk together the vinegar, oil, tomato paste, honey, salt and pepper in a liquid measuring cup. Definitely going to be making this again soon! My take on the sweet and sour Sicilian stew, it's fantastic chilled or at room temperature. Arrange the eggplants slit side up in an ovenproof baking dish just large enough to hold them in a single layer. But though the Italian eggplant dish may not be as easy of a sell as, say, crispy potatoes, it should be. I tasted right off the stove and its great, good mix of textures with lots of tang from the vinegar and capers. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. Cover and bake for about 45-60 minutes in a 350 F oven. There are variations of this tasty eggplant salad. Lemon Polenta Cake is a light and moist Italian cake with a simple lemony glaze. The finished dish can be refrigerated for up to 3 days. Thanks for a winning recipe. I'm so happy you loved it! Thinly slice the onion and brown in a pan with 1/4 cup oil over low heat, for around 10 minutes. Rigatoni with Sausage, Spinach, and Goat Cheese. Imagine pan-fried eggplant, simmered in a tomato sauce spiked with vinegar and maybe a little bit of sugar until the vegetables become tender and you're pretty much salivating. I have enjoyed so many of your recipes!!! Once the eggplant is cooked, add back in the onion mixture. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. These days, our neighborhood farmers market is basically like a caponata cooking kit. This recipe does not currently have any notes. Store in the refrigerator covered for up to one week. Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Bring it to room temperature before serving. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I alterted this recipe because of allergy and to things available on hand, Sherry vinegar to Balsamic Vinegar Let me expand my argument. I like to use my Le Creuset Braiser. Add the roasted eggplant, plumped raisins, vinegar, and capers to the tomato and pepper sauce. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it can be shockingly flavorful the first time you try it. I also love to toss any leftovers with fresh pasta. Season with salt. Just be sure to store in an airtight container. Bring the mixture to a low simmer and reduce heat to low. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside. My wonderful Sister-in-law sent me the recipe and I have been enjoying this dish ever since. Season caponata with vinegar, sugar, salt, and black pepper. Toss eggplant with salt and place in a colander set over a bowl. Eggplant caponata is better the next day, but if you need to serve it on the same day, let it sit at room temperature for 1 hour before serving.If you love this caponata, then our equally delicious zaalouk is a must try. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. I personally freeze everything. Stir to combine. With its slightly salty sweet bite, it's sure to be your new favorite. I'm all about easy, healthy recipes with big Mediterranean flavors. Using your hands, knead the mixture until it. This was SO delicious! Stir in the parsley and season to taste. Then, sprinkle the eggplant with kosher salt and place in a colander to drain. 1 large eggplant 1 lb or so, cut into 1-inch cubes Kosher salt Extra virgin olive oil I used Private Reserve EVOO 1 yellow onion chopped 1 red bell pepper cored and chopped 2 small celery stalks thinly sliced Black pepper 1 cup crushed tomatoes 2 tablespoon capers cup pitted green olives roughly chopped cup raisins slow cooker (do not stir). Hi Jerry, Thanks for your feedback! It's traditionally served as an appetizer, either spread on crostini or in a bowl alongside toasted bread for DIY slathering. Alternately, you can place the eggplant on sheets of paper towels. Allow to cool for 5 to 10 minutes. Heat 2 tablespoons olive oil in a large skillet over medium heat. First rinse them with plenty of cold water. The flavours were spot on, the family had nothing but praises. Then, stir in the diced plum tomatoes, roasted red bell peppers, olives, capers, and seasonings. I love caponata, and have enjoyed the Cento version. Required fields are marked *. Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining teaspoon of kosher salt. Traditional caponata that's easy to put together and great for any occasion. Stew the vegetables: Place the eggplant, onion, tomatoes, celery, tomato paste, and water in a 3- to 4-quart slow cooker. Rub the eggplants all over and in the slits with 1/4 cup of the olive oil and season with salt and pepper. Add eggplant mixture, pasta and cup reserved pasta water to the pot. Cook, stirring occasionally until the celery and onions are completely soft and caramelized. Arrange 2 large red bell peppers, ribs and seeds removed, sliced, 1 large red onion, sliced, 4 garlic cloves, thinly sliced, 2 bay . This Eggplant Caponata Recipe is the perfect traditional Italian condiment that's great for topping bruschetta, tossing with pasta, or topping grilled meats. This was highly acidic and just not nice. This eggplant caponata recipe is a delicious summer appetizer or side dish! Weve helped you locate this recipe but for the full instructions you need to go to its original source. Heat the olive oil in a large skillet over medium heat. Not convinced yet? N.Y. This version of the classic Sicilian sweet and sour eggplant and tomato stew, is as simple to make as it gets. Cut the eggplant into 3/4" cubes. Add the finely minced garlic, balsamic vinegar, olive oil, capers, and salt. Then, move on the step. Serve with toasted baguette slices, adding toppings as desired. These classic Italian pasta recipes are guaranteed to please! Reduce heat to medium-low, cover, and cook until the eggplant is soft, about 15 minutes. 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Season with a pinch of kosher salt and black pepper. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. ~Sue, Hi Sue, Im so thrilled you both enjoyed it! Caponata is an Italian specialty with origins in Sicily. Slather it onto a sandwich with arugula and fresh mozzarella cheese. Eggplant caponata is a delicious relish or appetizer that can be served hot or cold! scott conant eggplant caponata. It's a great accompaniment to an antipasto platter or a topping for bruschetta. Place first 11 ingredients in a 6-qt. One the the best caponata recipes by far. Let me know in the comments! Love it! Then, saut the aromatic veggies and cook the saucy tomato and pepper mixture. We lost the ability to print pictures with our newer recipes when we redesigned our website last fall, and are unable to get it back :(. I started with the Caponata, which was one of the simplest recipes for this dish that I've ever made, basically onions, tomatoes and eggplant. Add the onion and saute until translucent, about 3 minutes. Transfer to a serving bowl and garnish with parsley. eggplant, peeled and cut into 1/2-inch cubes, canned plum tomatoes, drained and coarsely chopped, green olives, pitted and coarsely chopped, Grilled Eggplant with Balsamic Vinegar Relish, Melanzane alla Parmigiana (Eggplant Parmesan), Chicken and Veggie Miso Soup (Instant Pot Version), Eggplant, Zucchini, and Sweet Red Pepper Stew, Sicilian Lemon Chicken with Raisin-Tomato Sauce, Mama Laina's Chicken Gravy (Reduced-Fat Version), Soft Sandwich Buns (Dough Hook Mixer Version). This recipe does not currently have any reviews. Play aroundthat's half the fun of caponata. Tiramisu recipe with Kahlua is a classic dish made with ladyfingers and espresso. Thought roasting wasnt going to workit did! Cook onion and celery until wilted and lightly browned, about 6 minutes. The secret to the depth of flavor is deep-frying the eggplant, then tossing it in the sauce afterwards. Toss and bake for 30 minutes or until soft.

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