Like many recipes before it, this stemmed from a need to use up leftovers.  I had just made Daphne Oz’s Sweet Potato and Apple Casserole, which is delicious!! I swapped the sweet potato puree for pumpkin and was left with 1 cup of pumpkin puree.  I also had leftover raisins, which are called for in the casserole as well. 

Pumpkin and raisins naturally leads my mind to dessert but one of my resolutions for 2016 is to cut out dessert so I decided to challenge myself and turn it into something savory.   

I rummaged in my kitchen and found capers and pine nuts.  Combined with raisins these are common ingredients in a caponata, which is a Sicilian Italian dish.  I decided to try a pumpkin caponata.  The only ingredients I had to buy were eggplant and tomatoes, easy enough. 

As a side dish or blended to be a puree, this came out so well!  I think you’re really going to like this and it’s so versatile.  After having it for dinner with chicken, I used it the next morning with eggs.  Finally I finished the remaining leftovers by adding it to sautéed kale.

 

Pumpkin Caponata

 

1 Cup Pumpkin Puree

1 Package Cherry Tomatoes

1 Small Eggplant

½ cup pine nuts

½ cup raisins

2 tbsp capers

Olive Oil

Salt and Pepper to taste

 

  1. Preheat the oven to 425 degrees
  2. Dice the eggplant and halve the cherry tomatoes
  3. In a large mixing bowl combine the tomatoes, eggplant, pine nuts and raisins.  Toss with olive oil, salt, and pepper
  4. Add the pumpkin puree to the mixing bowl and combine until the pumpkin is evenly coating the mixed vegetables
  5. Lay the mixture on a sheet pan and bake for 30 minutes or until eggplant is soft and tender
  6. Add capers
  7. Serve as is or place in a food processor to make a puree

  

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