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Eggplant and Beef Caponata

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

If you want to skip making the Big Batch Beef, use 1/2 lb (250 g) fresh ground beef, browned with 1 EACH small onion and clove garlic, minced. If you're looking to change up the flavours, substitute toasted slivered almonds for the pine nuts and diced dried apricots or sliced green olives for the golden raisins.

 2 tbsp (30 mL) extra-virgin olive oil
 1 baby eggplant, (about 6 to 8 oz) cut into cubes
 Salt and pepper
 1 cup (250 mL) frozen Big Batch Beef (recipe follows)
 ½ cup (125 mL) barbecue sauce
 ¼ cup (50 mL) golden raisins
 ¼ cup (50 mL) toasted pine nuts
 ¼ tsp (1 mL) hot pepper flakes
 ¼ cup (50 mL) minced fresh parsley
 ¼ cup (50 mL) grated Parmesan cheese
1

Heat oil over medium-high heat in skillet, add eggplant cubes, salt and pepper, to taste. Cook, stirring until golden, about 5 minutes. Add frozen Big Batch beef and 2 tbsp (30 mL) water. Cover and cook, stirring occasionally, until meat is heated through, about 5 minutes. Stir in barbecue sauce.

2

Reduce heat to medium, stir in raisins, pine nuts and hot pepper flakes. Cover and cook to combine flavours, about 4 minutes.

3

Stir in parsley and Parmesan cheese. Serve with toasted slices of baguette.

Nutrition Facts

0 servings

Serving size

6 - 8 Servings