Rutabaga Caponata

Rutabaga Caponata

Rutabagas are the star in this autumnal twist on the well-known Sicilian eggplant relish. See the recipe for Rutabaga Caponata »Larry Nighswander

This is a twist on the well-known Sicilian eggplant relish. We adapted it from a recipe found at Komi restaurant in Washington D.C.

Rutabaga Caponata
This is a twist on the well-known Sicilian eggplant relish. We adapted it from a recipe found at Komi restaurant in Washington D.C.
Yield: makes About 3 1/2 Cups

Ingredients

  • 2 small rutabagas, peeled and cut into 1/2" dice
  • 5 tbsp. olive oil
  • Salt
  • Freshly ground black pepper
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 2 tbsp. currants
  • 1 tbsp. golden raisins
  • 14 cup balsamic vinegar
  • 2 tbsp. toasted pine nuts
  • 1 tsp. red pepper flakes
  • 2 tbsp. sugar
  • 1-1 12 tsp. ground cinnamon
  • 18 tsp. ground nutmeg
  • 1 tbsp. grated bittersweet chocolate or cocoa powder

Instructions

  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
  2. Toss the rutabaga with 2 tablespoons of the oil and salt and pepper to taste. Bake, turning once, for 30 minutes or until the rutabaga is tender but still somewhat firm. Set aside.
  3. In a large pan over medium heat, heat the remaining 3 tablespoons of oil. Add the onion and cook, stirring, until it is translucent, about 4 minutes, then add the garlic, shallots, currants and raisins, stirring to mix.
  4. Add the balsamic vinegar, scraping the pan to deglaze it and incorporate the addition. Add the roasted rutabaga, pine nuts, red pepper flakes, sugar to taste, cinnamon, nutmeg and chocolate or cocoa powder. Season with salt and pepper to taste. Serve at room temperature with grilled bread brushed with olive oil, if you like.