Caponata Spaghetti (Squash)

After seeing Mario Batali's Eggplant Caponata on Cara's Cravings I had to try it and it immediately because I love any dish that is light, sweet, spicy and has mint in it.  Mint wakes up the senses and makes you take notice like a fresh, crisp day.  The aromatic thyme is the first thing that hits you, then the sweetness of the sugar and golden raisins draws you in and then suddenly the spiciness of the red pepper socks you. YEOW!  The grand finale is the mint of course.  It's such a fresh counterbalance to all the other flavors; balsamic vinegar, raisins and deep chocolate.  I halved the recipe and paired mine with some simple spaghetti squash and I bring it to lunch.  The best part is everyone will ooooh and ahhh because it's such a colorful and fragrant dish. Below is how I made the Caponata as well as the spaghetti squash. 

Spaghetti Squash:

Printable Recipe

Ingredients

1 Medium Spaghetti Squash, cut in half and seeds reserved for roasting or discard

1 can Chicken Broth

Salt and Pepper to taste.

Directions

1. Preheat the oven to 375 degrees.

2. In a small, straight sided baking pan, pour the chicken broth.

3. Season the cut side of the squash with salt and pepper.  Put it cut side down in the chicken broth.  Bake for 35 to 40 minutes, until skin can be pierced with a fork.

4. Let cool and then scoop out the squash with a large spoon.  It will look like spaghetti! 

Caponata:

Printable Recipe

1 Medium Eggplant, diced

1 Small Vidalia Onion, diced

2 Tbsp Pine Nuts

2 Tbsp Golden Raisins

1/2 tsp Red Pepper Flakes

1 Tbsp Brown Sugar

1 Tbsp Hershey Special Dark Cocoa Powder

1 tsp Cinnamon

1/8 cup Tomato Pasta Sauce

1/4 cup Balsamic Vinegar

1 tsp Dried Thyme

Extra Virgin Olive Oil spray

1/4 cup Fresh Mint (or more...I like a LOT)

Directions

1. Heat a large, straight sided skillet over medium high heat and spray EVOO spray to coat.

2. Add the onion, pine nuts and raisins and saute for five minutes.

3. Add the sugar, eggplant, cocoa powder and cinnamon.  Saute for an additional five minutes.

4. Add the balsamic vinegar, tomato sauce and thyme.  Bring the mixture to a boil then reduce the heat to low and simmer a final five minutes.

5. Cool the mixture to room temperature and top with fresh chopped mint. 

***It helps to get the groups of ingredients together before you add them for each step as the cooking goes pretty quickly.